ONIONS A LA GRECQUE

Serves:  


INGREDIENTS :

calc1 lb shallots
calc3 tbsp of GALLO Pure Olive Oil
calc3 tbsp of honey
calc2 tbsp of garlic wine vinegar
calc3 tbsp of dry white wine
calc1 tbsp of PRIMO Tomato Paste
calc2 celery stalks, sliced
calc2 tomatoes, seeded and chopped
salt & pepper

GARNISH :

chopped celery leaves
calc info

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PREPARATION:

Peel the shallots. Heat the oil in large saucepan, add the shallots and cook, stirring, for 3-5 minutes, or until they begin to brown. Lower heat, add the honey and cook over high heat for a further 30 seconds, then add the garlic wine vinegar and dry white wine, stirring well.

Stir in tomato paste, celery and tomatoes and bring the mixture to a boil. Cook over high heat for 5-6 minutes. Season to taste and leave to cool slightly.

Garnish with chopped celery leaves and serve warm. Alternatively chill in the refrigerator before serving.

PREPRATION TIME: 25 minutes


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