Sweet Onions with Raisins and Corn Semolina

Premium
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 servings)

Instructions

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Alain Ducasse