Marrons aux Oignons et Quetsches (Chestnuts, Onions and Prunes)

1. 1

   Place the chestnuts and the prunes in a large pan in a single layer.

2. 2

   Add water to just cover and 1 tablespoon of the sugar.

3. 3

   Bring to a boil, then reduce to a simmer, and cook for 5 minutes.

4. 4

   Drain, cool and halve both the chestnuts and the prunes.

5. 5

   Meanwhile, saute the onions in the oil or butter in a frying pan until golden.

6. 6

   Add the 4 remaining tablespoons of sugar to the onions, as well as salt and freshly ground pepper to taste, the lemon juice or vinegar, and the cinnamon.

7. 7

   Then stir in the chestnuts and prunes, and cook for 5 more minutes.

8. 8

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.