- 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 x tomato peeled, seeded, and chopped fine
- 1/2 cup white-wine vinegar
- 1/3 cup dried currants
- 2 x thyme sprigs
- 1 tbl finely chopped fresh parsley leaves
- 2 cup water about
- 1 x garlic clove minced and mashed to a paste with a pinch of salt
- 2 tbl 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.