Provençal braised onions with sultanas and ratatouille

Fairlady
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (6)

6.00 onions — large
410.00 g tomatoes — peeled
30.00 ml fresh chillies — 573
15.00 ml sugar
ratatouille
250.00 g sultanas
30.00 ml fresh basil — chopped
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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.



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