Button Onions with Sultanas – vegetables – Hope you will like this one also, it is one of the best vegetables. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.
Ingredients (use vegan versions):
- 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) vegan wine vinega
- 1 clove garlic, crushed
- 1 tablespoon tomato puree
- Bouquet garni
- Salt and black peppe
- Fresh parsley to garnish
Directions:
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 o
cold sprinkled with parsley.
For a stronger flavour add 3 cloves, 5 pink peppercorns and a small
piece of mace.
Serves:
[tubepress mode=’tag’, tagValue=’Button Onions with Sultanas’]