Onions Monegasque

I was browsing through Elizabeth David's Mediterranean Food when I came across her recipes for Oignons a la Monegasque. The people of Monaco are called Monegasque so I assume the recipe has its roots in that country.

Onions Monegasque is a cold dish, maximum reward for the effort, my kind of dish.

Here is Elizabeth David's version.

Oignons a la Monegasque

Choose small pickling onions. Peel them and put them in a little boiling water.

When they are half cooked, add olive oil, a little vinegar, 2 or 3 chopped tomatoes, thyme, parsley, a bayleaf, and a handful of currants. They are served cold.

Mrs David's recipe is a little vague so I did some further research and experimentation and here is the result.

Onions Monegasque

12 pickling onions water
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup white vinegar
2 tablespoons tomato paste
2 tablespoons finely chopped parsley
a few small sprigs of thyme
2 sprigs French tarragon
2 bayleaves
1/4 cup currants

Peel the onions and put them in a saucepan with enough water to barely cover. Season with the salt. Bring to the boil and after five minutes add the remaining ingredients and simmer for a further four minutes.

With a slotted spoon, lift the onions out and place in a serving dish. Reduce the cooking liquid further - for about 3-4 minutes. Pour over the onions and refrigerate.

I think today's tomato paste gives the sauce quite a pleasant consistency and colour. I use the paste that comes in a tube like toothpaste. It keeps well and there's no wastage if you don't want to use a lot.

This dish can easily be scaled up or down depending on how many you are feeding and if this is part of a party menu, a picnic dish, or a family meal.

The onions retain a slightly crunchy texture and are very tasty.