Braised onions with raisins and almonds is a Spanish-inspired dish from the southwestern border of the United States. It makes a sweet topping for rice or side to any barbecued meat.
Cooks' Note
Suggested Beverage: A Rueda verdejo, a fruity and fresh Spanish wine, like the one from Oro de Castilla, or a light-bodied Côtes du Rhône or pinot noir.
Recipe information
Yield
serves 4
Ingredients
1 cinnamon stick
8 whole cloves
6 allspice berries
6 medium onions, any color, peeled and cut into quarters
1 cup chicken stock (page 91) or water
1 cup tomato sauce
1/2 teaspoon salt
1/2 cup golden raisins
1/4 cup slivered almonds, toasted, for garnish
1/2 cup chopped fresh parsley, for garnish
Preparation
Step 1
In a coffee mill or using a mortar and pestle, grind the cinnamon, cloves, and allspice to a fine powder. Place the spices and onions in the cooker and add the water or chicken stock.
Step 2
Cook on low for 6 hours, or until onions are tender. Add the tomato sauce, salt, and raisins and cook for 30 minutes more. Top with the almonds and parsley and serve immediately.
