Cebollas En Adobo - Sweet & Sour Onions Tapas

• 3 12 tablespoons olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 medium tomatoes, skinned and chopped
• 1 sprig parsley
• 1 bay leaf
• 14 teaspoon basil
• 14 teaspoon thyme
• salt
• pepper
• 12 lb white pearl onion, not more than 1 1/2 inches in diameter, peeled
• 14 cup white wine vinegar
• 2 tablespoons raisins
• 1 tablespoon sugar

1. Heat 2 tablespoons of the oil in a small skillet and saute the chopped onion and garlic until the onion is tramsparent.
2. Add the tomato, saute for a minute,
3. Add the parsley, bay leaf, 1/8 teaspoon of the basil, 1/8 teaspoon of the thyme, salt, pepper, and 2 tablespoons water.
4. Cover and simmer for 20 minutes.
5. Place the pearl onions in a saucepan with 1/2 cup water, vinegar and the remaining 1 1/2 tablespoons of oil, the tomato mixture, the remaining 1/8 teaspoon of basil, the remaining 1/8 teaspoon of thyme, the raisins, salt, pepper, and sugar.
6. Bring to a boil, reduce to a simmer and cook uncovered for 45 minutes.
7. Cool and refrigerate.
8. The onions will keep for many days in the refrigerator.

olive oil, onion, garlic, tomatoes, parsley, bay leaf, basil, thyme, salt, pepper, white pearl onion, white wine vinegar, raisins, sugar

Taken from www.food.com/recipe/cebollas-en-adobo-sweet-sour-onions-tapas-294321 (may not work)