Braised onions with raisins and almonds is a Spanish-inspired dish from the southwestern border of the United States. It makes a sweet topping for rice or side to any barbecued meat.

　　

Ingredients

serves 4

　　1 cinnamon stick

　　8 whole cloves

　　6 allspice berries

　　6 medium onions, any color, peeled and cut into quarters

　　1 cup chicken stock (page 91) or water

　　1 cup tomato sauce

　　1/2 teaspoon salt

　　1/2 cup golden raisins

　　1/4 cup slivered almonds, toasted, for garnish

　　1/2 cup chopped fresh parsley, for garnish

　　

Step 1

In a coffee mill or using a mortar and pestle, grind the cinnamon, cloves, and allspice to a fine powder. Place the spices and onions in the cooker and add the water or chicken stock.

　　

Step 2

Cook on low for 6 hours, or until onions are tender. Add the tomato sauce, salt, and raisins and cook for 30 minutes more. Top with the almonds and parsley and serve immediately.

　　Cooks' Note

　　Suggested Beverage: A Rueda verdejo, a fruity and fresh Spanish wine, like the one from Oro de Castilla, or a light-bodied Côtes du Rhône or pinot noir.

　　The Gourmet Slow Cooker: Volume II