12 November, 2012

Sweet and Sour Onions | David Tanis

Sweet and Sour Onions ingredients
David Tanis
Makes about 4 cups
2-LBS small boiling onions, peeled
3 Tbsp red wine vinegar
2 Tbsp balsamic vinegar
1/2 cup light brown sugar
1 tsp salt
Pinch saffron, crumbled (optional)
1/2 cup raisins
1/4 cup currants
1 tsp lemon zest
2 Tbsp lemon juice

For garnish:
1/4 cup pine nuts, lightly toasted

Notes:  Prepare ahead and refrigerate up to 4 days.

Boil onions in well-salted water for 5 minutes, until softened slightly but still firm. Drain and place in baking dish (ceramic or stainless steel) just big enough to contain onions in one layer.

In small bowl, stir together red wine vinegar, balsamic vinegar, brown sugar, salt and saffron until dissolved; add raisins and currants. Pour mixture over onions to coat evenly. Cover tightly and bake for 1 hour at 350ºF, stirring every 15 minutes or so, until onions are quite tender. Cool to room temperature.

Carefully stir in lemon zest and lemon juice. Let onions marinate at least 1 hour. Serve sprinkled with pine nuts.

View David Tanis' recipe via The New York Times.

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