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Toast paté with red-onion chutney
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Ingredients
Directions
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Finely chop the oregano.
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Peel the red onions.
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Cut the smallest onion into wafer-thin rings.
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Put the onion rings in a bowl and pour them over with vinegar.
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Let the onion rings marinate for at least four hours until they are soft and beautiful pink.
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Cut the other onions.
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Heat the olive oil in a pan with a thick bottom and fry the onion for two minutes.
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Save some oregano to garnish.
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Season the raisins with oregano and some salt and freshly ground pepper.
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Pour in the wine and let the onions with raisins simmer for fifteen minutes.
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Allow the moisture to evaporate almost completely, leaving a smooth chutney.
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Let the chutney cool down and keep covered at room temperature.
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Allow the onion rings to drain into a sieve.
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Cut the pâté in width into twelve strips.
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Spread the toast generously with the onion chutney and put a bar of pâté on it.
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Garnish with onion rings and tufts of oregano.
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Serve the toasts on a scale.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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