Onions Oignons Monegasque Recipes

ONIONS MONéGASQUE

Steps:

• If using fresh onions, trim the root ends and blanch for 30 seconds in salted water, when cool the skins should slip off pretty easily. If using frozen onions check them over for any stray bits of skin.
• Add the onions, olive oil, bay leaf, Luberon, vinegar, and wine (or water) to a small pot or pan with a lid. Bring to just below a boil, give it a good stir, and simmer, covered, for 10 minutes.
• Add the marmalata(s), give everything a good stir, and simmer for another 10 minutes. Check if the onions are tender (they should still have some bite to them but be cooked through), and if not give them another 5 minutes, or until they are done.
• Uncover, raise the heat to high, and reduce the liquid to a thin glaze, stirring frequently.
• Salt to taste (you may not need any), then remove to a bowl or storage container. They are ready to eat as soon as they aren't so hot that they'll burn your mouth, but improve in flavor as they rest in the fridge, and will keep for a week.

OLD FASHIONED ONION RINGS

Steps:

• Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
• Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
• Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
• Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

ONIONS (OIGNONS) MONEGASQUE

Steps:

• Combine all ingredients in a medium saucepan.
• Bring to the boil and simmer covered until the onions are softened but still in shape.
• Cool & refrigerate.

ONIONS MONEGASQUE

Steps:

• Place the onions in a deep skillet or sauce pan with the oil, vinegar, wine, bay leaves, basil, thyme, salt, pepper and enough water to barley cover. Bring to a simmer and cook over low heat for 20 minutes.
• Stir in the the saffron and tomato paste and cook for another 20 minutes.
• Add the dried fruit and cook for yet another 20 minutes.
• Serve in a large covered casserole topped with the parsley and chopped green scallions.
• This is a nice dish to make when invited to a friends house and asked to bring a dish. Arrive with it at room temp, with the chopped scallion tops and parsley wrapped in a damp paper towel. Reheat at 350 for 20 minutes when their oven is free. It does not need to be served hot, just warm enough so the olive oil is still nicely melded. Add the chopped scallions tops and parsley just before serving.

MONEGASQUE-STYLE ONIONS

Steps:

• In a large saucepan sauté the onions in the oil over moderately high heat, stirring, until they are browned, add the tomato, the vinegar, the currants, the thyme, the parsley, 1 cup of the water, the garlic paste, the sugar, and salt and pepper to taste, and bring the mixture to a boil. Simmer the mixture, adding more water, 1/2 cup at a time, as the liquid evaporates, for 50 minutes, or until the onions are tender. Cook the mixture over high heat, stirring, until the liquid is reduced to a glaze and let it cool. The onion mixture may be made 1 day in advance and kept covered and chilled.
• Transfer the mixture to a serving dish and serve it with the toast.