Recipe: Sweet and Sour Onions

Recipe Source: France, Christine. Barbecue. Anness Publishing, London, 2004 p. 179

This recipe tasted like barbeque sauce. I'm not kidding. I made it for my husband's birthday dinner, and it did make an excellent accompaniment to the ribs he finally got to make for himself. Since I wasn't able to partake of the ribs, it allowed me to get a little sample of the barbeque sauce. It was a relatively popular dish, although I suspect some of that popularity was in the mistaken assumption that this was the sauce for the ribs.

I did make a few changes. I doubled the recipe, although I left the oil quantity the same to reduce the fat. I substituted honey for sugar on a whim; I think it worked pretty well if I do say so. I also substituted sage for the parsley (personal preference) and dried dates for the raisins. Again, people really enjoyed it, so I guess it worked.

Sweet and Sour Onions (serves 12; approx. cost per serving not available)

2 pounds baby onions, peeled

½ cup red wine vinegar

3 tablespoons olive oil

6 tablespoons honey

6 tablespoons tomato paste

2 bay leaves

4 sage sprigs

2 ½ cups water

1 cup chopped dried dates

Kosher salt and black pepper to taste

Equipment:

• Large saucepan

1. Combine everything in the saucepan.
2. Bring to a boil, then reduce heat to a simmer. Simmer gently for 45 minutes. The onions should be tender and the sauce reduced to a thick paste.
3. Remove the bay leaves and sage from the pan.
4. Serve at room temperature. This recipe can (obviously) be made well in advance.

Comments

[Restaurant Uniform]

Wow its looks so delicious ,I never try to make this recipe, but I want to eat this recipe, I will make it tonight, I wish I get delicious test. thanks for share it.