Recipe of the Month
Peel one pound of small white boiling onions and place in
a saucepan with four ounces of raisins, six ounces of water,
two ounces or white wine vinegar, five tablespoons of tomato
purée, three tablespoons of olive oil, a pinch of salt
and a pinch of Cayenne pepper.
Cover the pan and simmer over low heat for thirty minutes
or until the onions are tender.