Ingredients
-
-
1
-
2
-
3
-
-
-
1
-
1/4
-
-
2
-
2/3
-
1
-
6
-
-
Directions
Onion Salad or Hors D’ Oeuvre – Oignons Marines, Wonderful as a Hors d’oeuvre or buffet dish, hot or cold it is delicious A little time consuming to make but worth every minute Recipe evolved to our taste from French Country Kitchen by Ann Hughes-Gilbey, This was very nice I had it over the weekend with some grilled Toulouse sausage, and they went well together!, Wonderful as a Hors d’oeuvre or buffet dish, hot or cold it is delicious A little time consuming to make but worth every minute Recipe evolved to our taste from French Country Kitchen by Ann Hughes-Gilbey
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Steps
|
1
Done
|
Roughly Chop and Mix All Sauce Ingredients and Cook 30-45 Minutes or Until Soft. |
|
2
Done
|
Put Through a Sieve or in a Blender, I Like the Blender Because I Like to Leave the Sauce Small Lumpy, Do not Liquefy. |
|
3
Done
|
Peel the Onions and Put in a Stockpot With the Sauce and All the Other Ingredients Except the Sugar. |
|
4
Done
|
Add Barely Enough Water to Cover. |
|
5
Done
|
Stir and Bring to Boil. |
|
6
Done
|
Reduce to Simmer, Taste. |
|
7
Done
|
Add Sugar, a Teaspoonful at a Time, to Counteract the Acidity of the Tomatoes and Vinegar, the Dish Should Taste Slightly Sharp, not Unpleasantly Sour. |
|
8
Done
|
Simmer Uncovered For About 1 Hour. |
|
9
Done
|
If Onions Are not Tender, Replace Lid and Cook Until They Are. |
|
10
Done
|
(add a Few Drops of Water If Necessary to Keep the Sauce Moist). |
|
11
Done
|
It Should Finish Fairly Thick, If Watery, Boil Briskly, Uncovered to Evaporate Excess Moisture. |
|
12
Done
|
Serve Hot or Cold With Dinner or Cold as a Hors D' Oeuvre. |
