Active time: 25 min Start to finish: 1 3/4 hr

　　

Ingredients

Serves 6 (as part of assorted crostini)

　　10 oz pearl onions

　　1/2 tablespoon olive oil

　　2 tablespoons tomato paste dissolved in 2 cups water

　　1/3 cup golden raisins

　　1/3 cup red-wine vinegar

　　1/4 cup sugar

　　1 (2-inch-long) fresh rosemary sprig

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　Accompaniment: crostini

　　

Step 1

Blanch onions in boiling water 3 minutes, then drain in a colander and rinse under cold water. Peel onions.

　　

Step 2

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onions, shaking skillet frequently, until browned, about 4 minutes. Add remaining ingredients, stirring until sugar is dissolved, then simmer, uncovered, stirring occasionally, until onions are tender when pierced with a fork and most of liquid is evaporated, 40 to 45 minutes. Cool onions completely and discard rosemary sprig.