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

5.0(38)

This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's delicious on its own or as an accompaniment to meats, like roast chicken or pork.

by Joan Nathan·published 2010-11-09

Open original recipe

FrenchSide Dish

Servings

(6–8)

Total time

15 min

Calories / serving

363 kcal

Ingredients (9)

serves

1 pound canned, bottled or fresh peeled chestnuts
1 pound pitted prunes
5 tablespoons sugarsugar
4 medium onions, peeled and thinly sliced in roundsonion
4 tablespoons vegetable oil or unsalted butterbutter
Salt to tastesalt
Freshly ground pepper to tastepepper
Juice of 1/2 lemon, or 2 tablespoons vinegarlemon
1/2 teaspoon cinnamoncinnamon

Instructions (3 steps)

01Place the chestnuts and the prunes in a large pan in a single layer. Add water to just cover and 1 tablespoon of the sugar. Bring to a boil, then reduce to a simmer, and cook for 5 minutes. Drain, cool and halve both the chestnuts and the prunes.
02Meanwhile, sauté the onions in the oil or butter in a frying pan until golden.
03Add 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. Then stir in the chestnuts and prunes, and cook for 5 more minutes. Serve warm or at room temperature.

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Rich recipe — supports nutrition-aware planning.