Seasonal local food recipe No 81: Onions stewed in wine

This is a classic recipe from Elizabeth David’s French Provincial Cooking. It’s a dish to make, she says, ‘when you have a glass of wine, red, white, rosé, sweet, dry or aromatic (ie some sort of vermouth) to spare’.

Serves 4-6

Preparation: 10 minutes
Cooking: 1½ hours

6-8 onions, all the same size
1 tbsp olive oil
small glass of wine
salt and pepper

Peel the onions and put them with the olive oil in a thick pan in which they just fit comfortably. Start them off over a moderate flame and, when the oil is beginning to sizzle, pour in a small glass of wine. Let it boil fiercely for a few seconds. Add water to come half-way up the onions. Transfer to a low oven and cook uncovered for about 1½ hours. Put back on top of the stove over a fast flame for 2 or 3 minutes, until the wine sauce is thick and syrupy. Season. Serve as a separate vegetable, or round a roast.

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