Ingrid Noll’s Red Wine Onions

Heat the oven to 200 °C.

Put oil in a heavy cast-iron saucepan (the bottom should be well covered), then pour in the onions. Spread the raisins evenly over them, as well as the paradeis pulp and garlic, sprinkle with juice of one lemon. Spread meat evenly over it, season with salt and season with pepper. Later pour enough wine to cover the whole properly. Stir a little and put bunches of herbs on top.

Cook in the oven for about 120 minutes, adding a little wine if necessary, especially if the shallots are too dark (put the lid on).

At the end, remove the herb bouquet and season with a little pepper, red wine, salt, sugar and the juice of a lemon.

It goes well with baguette.

(*) But do not use pickled pearl onions, they must be raw pearl onions.

(**) The meat can be omitted, or prepared separately if vegetarians are present.

Our tip: It is best to use fresh herbs for extra flavor!

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