Monegasque-Style Onions 1/2 lb small white onions blanched in boiling water for 30 seconds, plunged into a bowl of ice and cold water, and peeled 1/4 cup olive oil 1 tomato peeled, seeded, and chopped fine 1/2 C white-wine vinegar 1/3 C dried currants 2 thyme sprigs 1 T finely chopped fresh parsley leaves 2 C water -about 1 garlic clove, minced and mashed to a paste with a pinch of salt 2 T sugar Toast points as an accompaniment In a large saucepan saute the onions in the oil over moderately high heat, stirring, until they are browned, add the tomato, the vinegar, the currants, the thyme, the parsley, 1 cup of the water, the garlic paste, the sugar, and salt and pepper to taste, and bring the mixture to a boil. Simmer the mixture, adding more water, 1/2 cup at a time, as the liquid evaporates, for 50 minutes, or until the onions are tender. Cook the mixture over high heat, stirring, until the liquid is reduced to a glaze and let it cool. The onion mixture may be made 1 day in advance and kept covered and chilled. Transfer the mixture to a serving dish and serve it with the toast. Makes about 1 1/2 cups. [Non-text portions of this message have been removed]
