Button Onions Sultana Stock Sauce
Small onions come in a variety of types all full of taste they can add so much more flavor to many casseroles
The aroma of frying onions make them an absolute must with my fried steak,and a great family favorite for brazing whole with slow cooked meat dishes. The pearl and button are most easily available.
Try this very easy but great tasting button onions sultana recipe: This variation is a smooth, thick seasoned soup of French origin,
Simple Cutting Tips First:
1 Use a sharp knife: A dull knife can slip and will mash rather than slice through any firm veg or fruit.
2 Use a big straight-edge chef’s type knife, if you have one, rather than a serrated knife, for a cleaner cut.
3 Be sure your cutting board is positioned level on a secure surface. 4 If necessary, place a damp kitchen towel underneath to keep the board from sliding around.
Good Tip For Cutting Onions
The bigger and firmer the veg or fruit, the easier it will be to cut.
A wet onion is easier to peel than a dry one. One of my grandmothers tips or cuttings small onions was to drop them into very hot water for a minute strain the water shake well into a dry tea towel before starting to cut them it helps get the outer skin off easier.
One large onion = about one (1) cup chopped onion. One medium onion = about 3/4 cup chopped onion.
Cut off only the size you need and peel it. The remaining portion will keep longer with the skin on it in the refrigerator.
Simple to prepare onions and sultanas, onions can be chopped and used raw,sliced and fried a little first before adding to food or sauces,boiled or steamed they provide so much extra to almost any dish. They have so much versatility it makes these ingredients essential in the kitchen for they can add so much extra taste and flavor to every day dishes.
INGREDIENTSfor Button Onions Sultana Stock Sauce.
1 lb (500g) small button (pickling type) onions
2 fl oz (1/4 cup) olive oil
3 oz (75g) sultanas
1/2 pint (1 1/4) vegetable stock
2 fl oz (1/4 cup) wine vinegar
1 clove garlic, crushed
1 tablespoon tomato puree
Salt and black pepper,
Fresh parsley to garnish
Pour boiling water over the unpeeled onions, let stand for a few minutes, then drain.
Peel the onions and trim off the root ends.
Place the onions in a large pan with the oil, sultanas, stock, vinegar, garlic, tomato puree and bouquet garni.
Season to taste with salt and black ground pepper.
Bring the contents of the pan to boil, then lower the heat, cover and simmer for 40-50 minutes until the onions are tender when pierced with a sharp knife.
Remove the bouquet garni and transfer to a serving dish.
Serve hot or cold sprinkled with parsley.
For a stronger flavour add 3 cloves, 5 pink peppercorns and a small piece of rosemary.