VEG: Sweet and Sour Onions
Source of Recipe
"We Called it Macaroni", by Nancy Verde Barr
Recipe Introduction
This is a vegetable dish from the southern regions of Italy.
* Exported from MasterCook *
Sweet and Sour Onions
Recipe By : Nancy Verde Barr
Serving Size : 6 Preparation Time :0:00
Categories : Italian, Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds small white onions
3 tablespoons extra-virgin olive oil
2 ounces prosciutto with fat -- shredded
1 tablespoon tomato paste
1 1/4 cups water
1/2 cup red wine vinegar
1 tablespoon sugar
1/3 cup raisins
salt -- to taste
pepper -- to taste
1 bay leaf
With the tip of a paring knife, make 2 cross cuts in the root ends of the onions. Plunge into boiling water and cook 1 minute after the water returns to the boil. Remove to cold water, drain, dry, and peel carefully, keeping the onions whole.
Heat the olive oil and prosciutto gently in a straight-sided frying pan 2 minutes. Do not let the prosciutto crisp or brown. Add the onions and cook until just golden.
Mix the tomato paste with the water to dissolve. Add to the onions with all the remaining ingredients, bring to a boil, reduce the heat, and simmer gently, turning occasionally, 1 1/2 hours, or until the onions are tender and the liquid has reduced to coating consistency (almost a glaze). If the cooking liquid has not reduced but the onions are tender and brown, remove the onions with a slotted spoon and boil until the liquids are reduced to their proper consistency. Discard the bay leaf.
Serve warm or at room temperature.
Judi's Note: This is a southern Italian dish.
Cuisine:
"Italian"
Source:
"We Called it Macaroni"
S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"
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