Sweet-and-Sour Onion Topping

Ingredients

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

Equipment

• frying pan
• colander

Directions

1. Blanch onions in boiling water 3 minutes, then drain in a colander and rinse under cold water. Peel onions.
2. 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.
3. 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. Cool onions completely and discard rosemary sprig.