* Exported from MasterCook *
Onion, Raisin, and Garlic Compote
Recipe By :Recipe by Michael McLaughlin
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1 pound pearl onions
1/4 cup butter -- (1/2 stick) or vegan margarine
24 garlic cloves -- peeled
1 bay leaf
1 1/2 cups tawny Port
1/4 cup white wine vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/2 cup raisins
1 1/2 teaspoons chopped fresh thyme
Bring large saucepan of water to boil. Add onions. Boil 2 minutes. Drain. Rinse under cold water. Peel onions. Trim root end slightly, leaving root base intact.
Melt butter in heavy medium saucepan over medium-low heat. Add garlic and bay leaf. Sauté until garlic is golden brown, about 6 minutes. Add Port, vinegar, sugar, and salt. Simmer 8 minutes.
Add onions and raisins. Simmer until onions are tender, stirring occasionally, about 9 minutes. Remove from heat. Stir in thyme. Discard bay leaf. Season with salt and pepper.
DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving. Serve warm.
Makes about 2 cups
ChupaNote: added 1 teapsoon ground Aleppo red pepper, for a sweet and hot kick. For those who don't cook with alcohol, try thawed unsweetened apple juice concentrate (or pomegranate juice). Makes a great sandwich spread.
Cuisine:
"Mediterranean"
Source:
"Bon Appetit, March 2002"
S(Formatted by Chupa Babi):
"Sept 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 93 Calories; 3g Fat (36.6% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 166mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
