Marrons aux Oignons et aux Quetsches

Name: Marrons aux Oignons et aux Quetsches
Yield: 6 to 8 servings
Ingredients: 1 pound canned, bottled, or fresh peeled chestnuts (see note); 1 pound pitted prunes; 5 tablespoons sugar; 4 medium onions, peeled and thinly sliced in rounds; 4 tablespoons vegetable oil or unsalted butter; Salt and freshly ground pepper to taste; Juice of 1/2 lemon or 2 tablespoons vinegar; 1/2 teaspoon ground cinnamon

December 9, 2011

Winter in France means chestnuts, particularly roasted in a long-handled frying pan in the coals. Ever since my mother introduced me to the nuts as a child, they have had a special place in my heart. This winter melding of chestnuts, onions, and prunes is a common Alsatian dish. You can add celeriac to the delicious mix, or, if you like it a little sour, increase the vinegar or lemon juice.

Cooks' Note

To prepare fresh chestnuts, freeze them for 24 hours. Pour boiling water over them, and let sit for 5 minutes. Using a sharp knife, shell and skin them.

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