Onion Monegask
A classic spicy sauce based on tomatoes with a garnish of raisins and cocktail onions. Delicious with meat dishes!
Makes 5 litres.
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Ingredients
|
500 |
g |
tomato purée |
|
1 |
litre |
tomato ketchup |
|
600 |
g |
red wine |
|
500 |
g |
white wine |
|
100 |
g |
red port wine |
|
3 |
bay leaves |
|
|
5 |
g |
cloves |
|
100 |
g |
sugar |
|
50 |
g |
oil |
|
300 |
g |
raisins |
|
1 |
kg |
cocktail onions from a jar |
|
As needed: |
|
salt and pepper |
Preparation method
- Bring all the ingredients, except for the raisins and cocktail onions, to the boil.
- Wash the raisins in plenty of water.
- Spread out the raisins and cocktail onions across the bottom of a container.
- Continue cooking the sauce on a gentle heat for 30 minutes.
- Then pour the sauce over the raisins and cocktail onions.
- Mix briefly and allow to cool down completely.
- Store at 4°C.
Serving suggestions
- Use with cold meat and game dishes.
- Variation tip: use several types of spices such as cinnamon, star anise, mace, or nutmeg.
- Use in a dish with components of pork rib, potato, and carrot.
- Use in a dish with components of lamb, celeriac, and onion.