1. Heat 2 tablespoons of the oil in a small skillet and saute the chopped onion and garlic until the onion is tramsparent. 2. Add the tomato, saute for a minute, 3. Add the parsley, bay leaf, 1/8 teaspoon of the basil, 1/8 teaspoon of the thyme, salt, pepper, and 2 tablespoons water. 4. Cover and simmer for 20 minutes. 5. Place the pearl onions in a saucepan with 1/2 cup water, vinegar and the remaining 1 1/2 tablespoons of oil, the tomato mixture, the remaining 1/8 teaspoon of basil, the remaining 1/8 teaspoon of thyme, the raisins, salt, pepper, and sugar. 6. Bring to a boil, reduce to a simmer and cook uncovered for 45 minutes. 7. Cool and refrigerate. 8. The onions will keep for many days in the refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
