Senegalese Onions

Name: Senegalese Onions
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 servings
Cuisine: Senegambian (Wolof)
Ingredients: 6 onions; 4 garlic cloves; 1 cup vegetable oil; 0.5 cup whole grain mustard; 0.25 cup brown mustard; 0.25 cup lemon juice; 0.5 cup water; 1 bay leaf; 2 tsp bouillon; 0.5 tsp white pepper; 0.5 tsp salt

A Senegambian side dish of grain mustard and bay leaves, simmered on the stove.

35 min · Serves 8 · Easy

Method

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Time: Prep 25 min · Cook 10 min · 35 min total
Difficulty: easy

1
Place all ingredients in a sauce pan. Bring to a low boil. Stir, making sure that onions on the bottom do not over-cook or stick.
2
Simmer for about 5 minutes. Check by tasting an onion; they should be noticeably softer but still a little al dente.
5 min
3
Turn off the heat and let the sauce sit at room temperature. Remove it or alert folks. After a couple of weeks, though, the garlic is deliciously pickled.
4
Serve room temperature as a relish alongside roasted meats. Or fry up in the roasting pan (using the pan dripping) and serve on top of meat, chicken, shrimp, etc.
5
Store the sauce/relish in the fridge; it last for several weeks.