Sweet Onions with Raisins and Corn Semolina


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Ingredients (4 servings)


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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