Sweet Onions with Raisins and Corn Semolina
- 8 large red onions
- 1 inch ginger (3 cm)
- 1 garlic clove
- 2 pinches turmeric
- 1 teaspoon ras el-hanout
- 4 1/4 ounces raisins (120 g)
- 6 3/4 fluid ounces water (200 ml)
- 2 sweet green chiles
- 10 1/2 ounces corn semolina (300 g)
- 14 3/4 fluid ounces water (440 ml)
- 3 tablespoons olive oil
- 1 pinch Piment d’Espelette
- freshly ground black pepper
- olive oil
Step 1: Onions
Peel and quarter the onions, and separate the layers.
Peel and grate the ginger. Peel and chop the garlic.
In a sauté pan, heat a good splash of olive oil. Add the onions, sweat for 2 to 3 minutes, stirring regularly, then add the ginger and garlic and cook over a low heat until the onions are soft.
Add the turmeric and ras-el-hanout. Then add the raisins, mix well, and continue to cook for 6 to 7 minutes.
Add 6 3/4 fluid ounces (200 ml) of water, and cook over a low heat, uncovered, for about 10 minutes.
Thinly slice the green chiles and add them at the last minute. Keep warm.
Step 2: Semolina
Bring the water for the semolina to a boil in a saucepan. Season with salt.
Add the semolina, stir well, and turn off the heat. Cover the pot with a lid, and allow to swell for 10 minutes.
Fluff with a fork and season with the 3 tablespoons of olive oil, the Espelette pepper, salt, and freshly ground black pepper.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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