To serve with a couscous, memory of a delicious meal, long time ago, in the Gard cooked by Claire.
Preparation 10 minutes – Cooking time 20 minutes
3 onions, 1 cinnamon stick, 1 pinch saffron, 50 g raisins, 2 tbsp sugar, 1/2 tsp cinnamon powder, 10 g butter, salt, pepper, olive oil.
Peel and finely mince the onions.
Heat a little oil in a pan.
Add the chopped onions, butter, cinnamon stick and saffron and cook over low heat, stirring occasionally, about 10 minutes.
Then add the raisins, sugar and cinnamon powder.
Increase the heat and continue to cook, stirring to allow the sugar to caramelise slightly.
It’s ready when all the liquid has evaporated and oinons are caramelized. It’s like a chutney.