Onions a la Grecque
Onions a la Grecque
Whole shallots glazed with honey, vinegar and white wine in a light tomato sauce with celery — served warm or chilled.
Prep: 10 minutes · Cook: 15 minutes
What Is Onions a la Grecque?
A French-style a la grecque preparation where whole shallots are browned, glazed with honey, then simmered briefly with vinegar, white wine, tomato paste, celery and fresh tomato — equally good warm or chilled.
Why Make Onions a la Grecque?
- Sweet-sour glazed onions are an underrated starter
- Works warm today, chilled tomorrow
- Honey and vinegar create a perfect agrodolce balance
- One saucepan, 25 minutes
- An elegant addition to any antipasto spread
Unico Products Used in This Recipe
Ingredients
- 1 lb shallots (peeled)
- 3 tbsp olive oil
- 3 tbsp honey
- 2 tbsp garlic wine vinegar
- 3 tbsp dry white wine
- 1 tbsp tomato paste
- 2 stalks celery (sliced, leaves reserved for garnish)
- 2 tomatoes (seeded and chopped)
- salt and pepper (to taste)
Instructions
- Peel the shallots.
- Heat the oil in a large saucepan, add the shallots and cook, stirring, for 3-5 minutes until they begin to brown.
- Add the honey and cook over high heat for a further 30 seconds, then add the vinegar and wine, stirring well.
- Stir in the tomato paste, celery and tomatoes and bring to a boil; cook over high heat for 5-6 minutes.
- Season to taste and let cool slightly.
- Garnish with chopped celery leaves and serve warm, or chill before serving.
Cooking Tips
- Choose small, even shallots so they cook uniformly
- Brown them well before the honey goes in
- Let the honey bubble briefly — that's the glaze forming
- Keep some bite in the celery for texture
- Garnish with the reserved celery leaves
Frequently Asked Questions About Onions a la Grecque
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1. What does 'a la grecque' mean?
'In the Greek style' — vegetables cooked in a seasoned oil, wine and acid mixture, served warm or cold.
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2. What is garlic wine vinegar?
A garlic-infused wine vinegar; white wine vinegar with a crushed garlic clove is an easy substitute.
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3. Can I use regular onions?
Small pearl or cipollini onions work; halve larger onions so they cook through.
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4. Serve warm or cold?
Either — warm the day you make them, or chilled from the fridge as part of an antipasto spread.
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5. How long do they keep?
Up to 4 days refrigerated; the flavour deepens overnight.
Onions a la Grecque Made Simple
Onions a la Grecque turn humble shallots into a glossy sweet-sour starter. A spoonful of Unico tomato paste ties the quick glaze together.