Provençal braised onions with sultanas and ratatouille

Recipe from: 11/15/1995 12:00:00 AM
Ingredients 7
Servings 6
Time

Ingredients

  • 6
    large onions
  • 410
    g
    peeled tomatoes, drained
  • 30
    ml
    olive oil
  • 15
    ml
    sugar
  • 410
    g
    ratatouille
  • 250
    g
    sultanas
  • 30
    ml
    chopped fresh basil
 

Method

 
Peel onions and chop off tops and tails. Loosen and pop out central onion layers, leaving at least 3 outer layers intact. Chop inner onion layers and drained tomatoes coarsely, and sauté in a pan with olive oil and sugar for 10 minutes, or until onions are soft and mixture is slightly reduced. Add ratatouille and drained sultanas (that have been soaked in boiled water for 30 minutes) and simmer over medium heat for 10 minutes. Add basil and spoon mixture into hollowed-out onions. Allow excess sauce to tumble over into baking dish. Bake at 180 ºC for 30 minutes, or until onions are golden and cooked through. Serve with crusty bread and green salad for a perfect summer meal.
 

Read more on: bake
 

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