Monaco

STAPLE FOOD

• Wheat
• Potato

Oignons à la Monégasque

675g small pickling onions

225ml water

1 bouquet garni (wrap a sprit of thyme, parsley, bayleaf and a leafy celery top in a leek leaf and tie securely together)

3 tbsp olive oil

2 tbsp red wine vinegar

4 tbsp raisins

2 tbsp tomato purée

1 tbsp sugar

salt and freshly-ground black pepper

Carefully top and tail the onions with a very sharp knife. Place in a large heat-proof bowl and cover with boiling water. Set aside for 10 minutes, then after this time drain the onions and carefully slip off the skins. Using a sharp knife cut a cross at the root end of each onion (this allows them to cook evenly and prevents the cores from popping out).

Heat the oil in a large saucepan and when hot add the onions and cook gently for about 5 minutes, stirring frequently. Now stir-in all the remaining ingredients, bring to a simmer then cover the pan and cook on low heat for 30 minutes, stirring occasionally. Remove the lid and simmer for a further 15 minutes, for the sauce to thicken. Stir constantly at this point to prevent the sauce from sticking. When ready the sauce should be very thick and the onions tender.

Taste and adjust the levels of vinegar and sugar to give the desired sweet–sour flavour. Allow to cool to room temperature, remove the bouquet garni and serve. Traditionally this is served as a snack, but it also makes and excellent accompaniment.