Cooked in this way, pearl onions make a tasty side dish. A delicious compliment to
turkey stuffing and sweet potato. Start a new family tradition and they'll keep coming back for more!
1 Lb. Pearl Onions, peeled (450 g) (I use red and white pearl onions for Christmas colour)
2 oz Cup wine vinegar (50 ml)
3 Tbsp. Olive Oil (45 ml)
1 ½ oz Tbsp. brown sugar (40 g)
3 Tbsp. Tomato Puree (45 ml)
1 Bay Leaf
5 Sprigs fresh parsley
½ Cup raisins
Salt and freshly ground black paper
Put all ingredients in a saucepan with 1 ¼ cups water (300 ml) Bring to the boil and simmer gently, uncovered, for 45 minutes or until the onions are tender and most of the liquid has evaporated.
Remove the bay leaf and parsley, check the seasoning and transfer to a serving dish. Serve at room temperature.