Marrons aux Oignons et Quetsches (Chestnuts, Onions and Prunes)

• 1 pound canned, bottled or fresh peeled chestnuts
• 1 pound pitted prunes
• 5 tablespoons sugar
• 4 medium onions, peeled and thinly sliced in rounds
• 4 tablespoons vegetable oil or unsalted butter
• Salt to taste
• Freshly ground pepper to taste
• Juice of 1/2 lemon, or 2 tablespoons vinegar
• 1/2 teaspoon cinnamon

1. Place the chestnuts and the prunes in a large pan in a single layer.
2. Add water to just cover and 1 tablespoon of the sugar.
3. Bring to a boil, then reduce to a simmer, and cook for 5 minutes.
4. Drain, cool and halve both the chestnuts and the prunes.
5. Meanwhile, saute the onions in the oil or butter in a frying pan until golden.
6. Add the 4 remaining tablespoons of sugar to the onions, as well as salt and freshly ground pepper to taste, the lemon juice or vinegar, and the cinnamon.
7. Then stir in the chestnuts and prunes, and cook for 5 more minutes.
8. Serve warm or at room temperature.

chestnuts, prunes, sugar, onions, vegetable oil, salt, freshly ground pepper, lemon, cinnamon

Taken from cooking.nytimes.com/recipes/1015037 (may not work)