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Onion Confit with Raisins

1 lb pearl onions (trimmed and peeled) (frozen are shortcut)
1 1/4 c water
1/4 c wine vinegar
3 Tbs olive oil
1/4 c sugar
3 tsp tomato paste
1/2 c raisins
bouquet garni
salt and pepper

Simmer till onions are tender, mixture should be moist but not
swimming in liquid.

Serve hot or at room temperature. This is more of a relish than
a vegetable side dish.

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