Sweet-and-Sour Onion Topping

• 10 oz pearl onions
• 1/2 tablespoon olive oil
• 2 tablespoons tomato paste dissolved in 2 cups water
• 1/3 cup golden raisins
• 1/3 cup red-wine vinegar
• 1/4 cup sugar
• 1 (2-inch-long) fresh rosemary sprig
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Accompaniment: crostini

1. Blanch onions in boiling water 3 minutes, then drain in a colander and rinse under cold water.
2. Peel onions.
3. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onions, shaking skillet frequently, until browned, about 4 minutes.
4. Add remaining ingredients, stirring until sugar is dissolved, then simmer, uncovered, stirring occasionally, until onions are tender when pierced with a fork and most of liquid is evaporated, 40 to 45 minutes.
5. Cool onions completely and discard rosemary sprig.

pearl onions, olive oil, tomato, golden raisins, redwine vinegar, sugar, rosemary sprig, salt, black pepper, accompaniment

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-onion-topping-105945 (may not work)