Onions Monegasque - Appetizers - cooking recipe

Ingredients

60 small boiling onions, peeled, leave some root so the onion holds together
1 1/2 cups white wine
1/3 cup wine vinegar
1/4 cup olive oil
1 teaspoon dried thyme
1 bay leaf
4 garlic cloves
1 teaspoon salt
4 tablespoons tomato paste
1/4 teaspoon saffron
3/4 cup white sultana raisins

Preparation

Put the onions in a saucepan with the wine, oil, vinegar, bay leaf, garlic, and salt The fluid should just cover the onions if not add a bit more wine.
Bring to a boil, simmer gently for 6 minutes.
Stir in the tomato paste, saffron and raisins.
Continue to simmer for 3 more minutes or until the onions are just tender and not too soft. Remove from heat and chill.