A classic sweet-and-sour side dish with a rich, spicy flavour. The combination of silverskin onions, raisins and Madeira makes a deep, warm sauce that goes perfectly with pâté or a cold meatball.
Monégasque onions (Oignons à la monégasque)
oignons à la Monégasque
Monégasque onions (Oignons à la monégasque)
oignons à la Monégasque
Method
01
Soak the raisins
Soak the raisins (to taste) in the Madeira. Drain the silverskin onions and keep half of the liquid.
02
Cook out the tomato purée
Heat the tomato purée in a large pan so that the acidity can cook out. Use a large pan; tomato purée can spit a lot, and everything needs to fit in later.
03
Combine
Once the acidity has been cooked out, combine all the ingredients in the pan.
04
Simmer
Leave the whole thing to bubble gently for approx. 30 minutes until the sauce has reduced nicely.
05
Season
Season with mustard, pepper and salt to your own taste.
Tips & notes
Add a red chilli for extra heat, or a little lemon or orange zest for a fresh touch. Serve with pâté, a cold meatball or as a flavourful side dish with meat dishes. Keep the onions in a clean, sealed jar in the fridge: they stay good for at least a week and taste even better after a day.
Variations
- Add a cinnamon stick while simmering for a spicier touch.
- Replace the Madeira with port as an alternative.
Contains:
Mustard
Sulphites
Serve with
| Calories | 3702 kcal |
|---|---|
| Protein | 49 g |
| Carbohydrates | 901 g |
| Fat | 41 g |
| Fibre | 191 g |
Estimated values, calculated from standard nutritional values per ingredient.
