Monegasque onions


  1. Put the liquid from the silver onions into a saucepan with the other ingredients (except for the onions) and reduce on a low heat for 30 minutes.
  2. Add the onions and leave to simmer on a low heat for 20-30 minutes.
  3. Remove the clove and bay leaf.

Serve warm but not hot with: roast beef, fricandeau, picaña (silverside or topside beef), duck confit, slow-cooked duck stomachs and other preparations which include goose and duck fat.
Serve cold with: paté, cheese, in a buffet and with a barbecue.