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Onions Monegasque Recipe
A sweet and sour onion confit which is traditional in Monaco. It's good used as a pizza base covering, especially when sprinkled with fresh thyme and covered with thin strips of Gruyere cheese. If you make a larger amount, it's also an excellent relish to accompany steak and other grilled or cold meat.
- Suitable for Vegetarians
- Suitable for Vegans
For about 6 people:
450gr/ 1 lb Baby 'pickling' Onions
Put all the ingredients in a saucepan, carefully bring the mixture to the boil, then simmer over a low flame for 45 minutes or until the shallots are very tender. The mixture should end up moist, but not liquidised.
Taste for seasoning, adding a little more vinegar if it's too sweet for your taste.
Serve at room temperature, or use as part of a pizza topping.