Ingredients

Makes about 1 1/2 cups

　　1/2 pound small white onions, blanched in boiling water for 30 seconds, plunged into a bowl of ice and cold water, and peeled

　　1/4 cup olive oil

　　1 tomato, peeled, seeded, and chopped fine

　　1/2 cup white-wine vinegar

　　1/3 cup dried currants

　　2 thyme sprigs

　　1 tablespoon finely chopped fresh parsley leaves

　　about 2 cups water

　　1 garlic clove, minced and mashed to a paste with a pinch of salt

　　2 tablespoons sugar

　　toast points as an accompaniment

　　

Step 1

In a large saucepan sauté the onions in the oil over moderately high heat, stirring, until they are browned, add the tomato, the vinegar, the currants, the thyme, the parsley, 1 cup of the water, the garlic paste, the sugar, and salt and pepper to taste, and bring the mixture to a boil. Simmer the mixture, adding more water, 1/2 cup at a time, as the liquid evaporates, for 50 minutes, or until the onions are tender. Cook the mixture over high heat, stirring, until the liquid is reduced to a glaze and let it cool. The onion mixture may be made 1 day in advance and kept covered and chilled.

　　

Step 2

Transfer the mixture to a serving dish and serve it with the toast.