Cooked in this way, sweet baby onions make an unusual yet tasty side dish. This recipe originated in the Provence region of France.

450 g / l lb baby onions, peeled
50 mi/2 fl oz/ ? cup wine vinegar
45 ml/3 tbsp olive oil
40 g/ 1 ? oz /3 tbsp caster sugar
45 mi/3 tbsp tomato pur@e
1 bay leaf
2 sprigs of fresh parsley
65 g/2 1/2 oz/ 1/2 cup raisins
salt and freshly ground black pepper
Serves 6
Put all the ingredients in a saucepan with 300 ml/ 1/2pint/l ? cups water. Bring to the boil and simmer gently, uncovered, for 45 minutes or until the onions are tender and most of the liquid has evaporated.
Remove the bay leaf and parsley, check the seasoning and transfer to a serving dish. Serve at room temperature.