fruitbat@tardis.computer-science.edinburgh.ac.uk (11/22/90)
I hate button onions. <plop>. I hate button onions. <plop>. I never
want to see one again. <plop>. I hate button onions. <plop>. Is that a
pound yet? <plop>. Peepo belly bum drawers <plop>.
- Button onions with Sultanas -
-Ingredients-
1 lb (500g) small pickling onions
2 fl oz (1/4 cup) olive oil
3 oz (75g) sultanas
1/2 pint (1 1/4) vegetable stock
2 fl oz (1/4 cup) wine vinegar
1 clove garlic, crushed
1 tbsp tomato puree
Bouquet garni
Salt and black pepper
Fresh parsley to garnish
-Method-
Pour boiling water over the unpeeled onions, let stand for a few
minutes, then drain. Now peel the onions and trim off the root ends.
Place the onions in a large pan with the oil, sultanas, stock, vinegar,
garlic, tomato puree and bouquet garni. Season to taste with salt and
pepper.
Bring the contents of the pan to boil, then lower the heat, cover and
simmer for 40-50 minutes until the onions are tender when pierced with
a sharp knife.
Remove the bouquet garni and transfer to a serving dish. Serve hot or
cold sprinkled with parsley.
-Note-
For a stronger flavour add 3 cloves, 5 pink peppercorns and a small
piece of mace.