Preparation

•  Maui onions1 Remove about 1/3 from top of each onion. Scoop out small amount of centers with melon baller. Place onions and tops in saucepan with 1/4-inch of water. Add oil and season onions with salt and pepper. 1/2 c. champagne or rice wine vinegar 1/2 tsp. fresh ground pepper2 In hollow center of each onion, place 1 garlic clove, 1/2 teaspoon each rosemary and thyme. Cover with foil and cook until tender, about 45 minutes to 1 hour.  Couscous1 Combine couscous and raisins in bowl. In a small saucepan, bring water and curry to soft simmer. Add to couscous-raisin mixture; cover with plastic wrap and let stand for 5 minutes. Fluff with fork. Then, add remaining ingredients. Season to taste with salt and pepper.2 Tomato raisin marmalade3 In pan over low heat, sweat onions in olive oil with no coloration until translucent. Add tomatoes, sugar and bay leaf; let sweat for 10 minutes. Add raisins; continue cooking for 5 minutes.4 Add orange zest and deglaze with vinegar. Let cook for another 5 minutes or until marmalade consistency with no more liquid.5 To Assemble: Remove outer skin of cooked onion with fingers or small fork. Remove inner bulb of onion with melon baller. Stuff onion with couscous mixture, making sure the onion is overflowing with mixture. Put top back on onion and serve with Tomato Raisin Marmalade. Remove about 1/3 from top of each onion.
• Source:
• Chef Roland Passot and California Raisin Marketing Board