Sweet and sour onions

Sweet and sour onions

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

A lovely addition to a tray of antipasto or many hors d’oeuvre dishes, it’s worth making a big batch of these onions as they keep very well in the refrigerator and are great for giving a lift to a quickly made meal.

Ingredients

Quantity Ingredient
1/2 cup light olive oil
1kg pickling onions or small onions
1 medium lemon, juiced
3/4 cup dry white wine
2 tablespoons wine vinegar
a few sprigs parsley
2 large cloves garlic
1 cup raisins
1-2 tablespoons sugar
1 teaspoon black peppercorns
1 teaspoon coriander seeds

Method

  1. Heat the oil in a large frying pan and add the onions when the oil starts to smoke. Sauté until golden all over and add the lemon juice, wine and vinegar. Let it bubble and add the remaining ingredients. Return to the boil, cover and cook over a moderate heat until the onions are crisp-tender. Remove the lid and allow the liquid to reduce, until a syrupy sauce has formed. Cool and serve at room temperature.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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