Ingredients
Ingredients (use vegan versions):
- 1 lb (500g) small pickling onions
- 2 fl oz (1/4 cup) olive oil
- 3 oz (75g) sultanas
- 1/2 pint (1 1/4) vegetable stock
- 2 fl oz (1/4 cup) vegan wine vinegar
- 1 clove garlic, crushed
- 1 tablespoon tomato puree
- Bouquet garni
- Salt and black pepper
- Fresh parsley to garnish
Pour boiling water over the unpeeled onions, let stand for a few minutes, then drain. Now peel the onions and trim off the root ends.
Place the onions in a large pan with the oil, sultanas, stock, vinegar, garlic, tomato puree and bouquet garni. Season to taste with salt and pepper.
Bring the contents of the pan to boil, then lower the heat, cover and simmer for 40-50 minutes until the onions are tender when pierced with a sharp knife.
Remove the bouquet garni and transfer to a serving dish. Serve hot or cold sprinkled with parsley.
For a stronger flavour add 3 cloves, 5 pink peppercorns and a small piece of mace.