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Peel the onions and put in a bowl of iced water. Incise with a shallow cross at the bottom end.
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Blanch for 5 minutes in a pan of boiling salted water and vinegar. Remove and dry.
Heat the oil in a frying pan and sauté. |
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Add the rosemary and quench with wine. Leave for some time to draw the liquid.
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A garnish that goes well with meat stewed in wine as well as with grilled meat.
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