Monegasque-Style Onions

• 1/2 pound small white onions, blanched in boiling water for 30 seconds, plunged into a bowl of ice and cold water, and peeled
• 1/4 cup olive oil
• 1 tomato, peeled, seeded, and chopped fine
• 1/2 cup white-wine vinegar
• 1/3 cup dried currants
• 2 thyme sprigs
• 1 tablespoon finely chopped fresh parsley leaves
• about 2 cups water
• 1 garlic clove, minced and mashed to a paste with a pinch of salt
• 2 tablespoons sugar
• toast points as an accompaniment

1. In a large saucepan saute the onions in the oil over moderately high heat, stirring, until they are browned, add the tomato, the vinegar, the currants, the thyme, the parsley, 1 cup of the water, the garlic paste, the sugar, and salt and pepper to taste, and bring the mixture to a boil.
2. Simmer the mixture, adding more water, 1/2 cup at a time, as the liquid evaporates, for 50 minutes, or until the onions are tender.
3. Cook the mixture over high heat, stirring, until the liquid is reduced to a glaze and let it cool.
4. The onion mixture may be made 1 day in advance and kept covered and chilled.
5. Transfer the mixture to a serving dish and serve it with the toast.

white onions, olive oil, tomato, whitewine vinegar, currants, thyme, parsley, water, garlic, sugar, points

Taken from www.epicurious.com/recipes/food/views/monegasque-style-onions-12333 (may not work)