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Simple Pearl Onions and Raisin Ragout Cooking Recipes

Pearl Onion and Raisin Ragout


Serve this simple pearly onion and raisin ragout cooking recipes hot or at room temperature as a condiment with roast poultry or with any cold meat or fish, especially smoked fish. It makes a nice alternative to cranberry sauce on your holiday table.

Makes about 2 1/2 cups

  • 2 tablespoons butter

  • 1 pints (20 ounces) boiling onions, boiled in water to cover for 1 minute, drained, and peeled; or one 16-ounce package frozen baby onions, thawed

  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried

  • 1/2 cup well-flavored chicken stock

  • 1/4 cup dry white wine

  • 1/2 cup golden raisins, plumped 10 minutes in boiling water to cover and drained (optional)

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons chopped fresh parsley

  1. Melt the butter in a large heavy saucepan over low heat. Add the onions and toss to coat. Stir in the thyme, stock and wine. Cover and simmer over low heat until the onions are very tender, 15 to 20 minutes.

  2. Remove the cover and cook over medium heat until all but several tablespoons of the liquid is evaporated, 5 to 6 more minutes.

  3. Stir in the raisins and, if using, the cran-berries, and cook, tossing until they are hot and everything is coated with the sauce, 3 to 4 minutes.

  4. Season well with salt and pepper, garnished with the parsley.


These onions can be served at room temperature, and they keep well in the refrigerator for four or five days.


Replace the cranberries with dried cherries or dried blueberries that have been plumped in boiling water to cover and drained, or use a combination of dried fruit. The resulting ragout will be slightly sweeter.

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