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Variation On A Theme |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 10 January 2020 at 11:15 |
When I did my exploration of Sephardic food (http://www.foodsoftheworld.activeboards.net/a-thread-that-binds-intro-to-sephardic-food_topic4716.html),
, one of the things I discovered was the joy of sweet & sour pearl onions. Absolutely delicious, and a great side with
many dishes. Recently, while browsing an out-of-print vegetarian cookbook,
I came across a variation of those onions. If anything, it’s better than the
one I’ve been making. Here it is: SWEET & SOUR ONIONS 2 lbs pearl onions ½ cup wine vinegar 6 tbls olive oil 6 tbls tomato paste 2 bay leaves 4 sprigs fresh parsley 1 cup raisins Salt and pepper to taste Peel the onions. Put all ingredients in a pan with 2 ½ cups water. Bring to a boil, lower heat, and simmer, uncovered, about 45 minutes until onions are tender and moist, and most of the liquid evaporated. Do not stir mixture as it cooks, or onions will break up. Remove the bay leaves. Adjust seasoning with salt and pepper as needed. Serve at room temperature. |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Oooo that sounds lovely! I will ahve to give that a try soon. Thanks.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Sooner rather than later, Mike. This is a really great side dish.
I assume you know how to prep pearl onions? If not, I'll be happy to post instructions. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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lol, i'm lazy so i usually just buy the frozen ones that are already prepped but I'm sure the texture isn't quite the same that way.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I've never used frozen ones, Mike. I suspect once defrosted they'll be a little softer than fresh. So watch the cooking time.
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But we hae meat and we can eat
And sae the Lord be thanket |
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