Recipe information
Yield
serves 6
Ingredients
1 pound little pickling onions or shallots
3–4 tablespoons extra-virgin olive oil
3 tablespoons wine vinegar
1 tablespoon sugar
2 tablespoons golden raisins
Salt and pepper
2 teaspoons dried mint (optional)
Preparation
Peel the onions (one way is to plunge them for a few seconds in boiling water until the skins come off easily). Put them in a pan with the oil, and sauté, shaking the pan to brown them lightly all over. Add the rest of the ingredients and a little water, and cook, covered, over low heat for about 20 minutes, or until soft, adding more water if necessary.
