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Onions in Raisin Sauce

By: Retta  
"Worth the time it takes to prepare. Nice for a dinner party."

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (4)

Rate/Review | 94 people have saved this

Prep Time:
5 Min
Cook Time:
30 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 1/2 teaspoons olive oil
  • 3/4 pound pearl onions, peeled
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons raisins
  • 1/2 teaspoon grated orange zest
  • 1/4 teaspoon dried thyme, crushed
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon minced fresh parsley

Directions

  1. Heat oil in a medium saucepan over medium heat. Saute onions until golden, about 7 minutes.
  2. Stir in garlic, wine, broth, tomato paste, raisins, orange zest, thyme, black pepper and parsley. Simmer, uncovered, for 20 minutes, stirring often. When onions are tender increase the heat to high and cook, stirring constantly, until sauce thickens, about 3 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 56 | Total Fat: 1.1g | Cholesterol: 0mg

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reviews custom versions people who saved this

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 1, 2004 by CLOVERDALE1 
So delicious. This takes me back to my childhood and family dinners. My Aunt made something... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2003 by claudygirl 
I served this today to a crowd of 12 tough critics. I liked it because I didn't want a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2007 by Jack from Mantua 
I have made this recipe for several years. The flavors blend excellently, and it is quite... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2004 by JAREDTHEGREATER 
just didnt like it very much. MORE

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