Onion, Raisin, and Garlic Compote – a delicious recipe with onions, butter, garlic, bay leaf, tawny Port, white wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring large saucepan of water to boil.
2
Add onions.
3
Boil 2 minutes.
4
Drain.
5
Rinse under cold water.
6
Peel onions.
7
Trim root end slightly, leaving root base intact.
8
Melt butter in heavy medium saucepan over medium-low heat.
9
Add garlic and bay leaf.
10
Saute until garlic is golden brown, about 6 minutes.
11
Add Port, vinegar, sugar, and salt.
12
Simmer 8 minutes.
13
Add onions and raisins.
14
Simmer until onions are tender, stirring occasionally, about 9 minutes.
15
Remove from heat.
16
Stir in thyme.
17
Discard bay leaf.
18
Season with salt and pepper.
19
(Can be made 1 day ahead.
20
Cover and refrigerate.
21
Rewarm over medium heat before serving.)
22
Serve warm.
1065
kcal
Calories
12
g
Fat
214
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 pound pearl onions, 1/4 cup (1/2 stick) butter, 24 garlic cloves, peeled, 1 bay leaf, and more.
Yes, Onion, Raisin, and Garlic Compote falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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