Chestnuts, Onions and Prunes (Marrons aux Oignons et Quetsches)
Updated April 30, 2024
- Total Time
- About 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 1pound canned, bottled or fresh peeled chestnuts
- 1pound pitted prunes
- 5tablespoons sugar
- 4medium onions, peeled and thinly sliced in rounds
- 4tablespoons vegetable oil or unsalted butter
- Salt to taste
- Freshly ground pepper to taste
- Juice of ½ lemon, or 2 tablespoons vinegar
- ½teaspoon cinnamon
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
363 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 75 grams carbohydrates; 5 grams dietary fiber; 32 grams sugars; 3 grams protein; 430 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the chestnuts and the prunes in a large pan in a single layer. Add water to just cover and 1 tablespoon of the sugar. Bring to a boil, then reduce to a simmer, and cook for 5 minutes. Drain, cool and halve both the chestnuts and the prunes.
- Step 2
Meanwhile, sauté the onions in the oil or butter in a frying pan until golden.
- Step 3
Add the 4 remaining tablespoons of sugar to the onions, as well as salt and freshly ground pepper to taste, the lemon juice or vinegar, and the cinnamon. Then stir in the chestnuts and prunes, and cook for 5 more minutes. Serve warm or at room temperature.
Tip
- 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.
Private Notes
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Cooking Notes
Lazarus
I followed the recipe exactly....it is fantastic. The three main ingredients maintain their distinctive flavors and the whole is much more than the individual parts. Further, it is simple to make.
Pepper
I’m on a very low sugar diet and tried this without added sugar. With the onions and prunes this was sweet enough for me already and delicious. I also tried a version with ginger swapped for black pepper and loved that too - reminiscent of the base for a Moroccan tagine.
Madeline Nelson
My partner and I liked this dish, but it was unpopular with most other eaters-- not picky ones. Is it too sweet? Too heavy? Not sure. A little went a long way. We froze leftovers in small quantities and used it over time.
kahyatonhsera
My God, this was good. Used two largish onions, butter, and white balsamic vinegar. Served with roast pork tenderloin. A simple dish that comes together quickly and I'll make again. Soon.
me
Added 1# roasted shallots. Delicious
Mel
A great way to use chestnuts as opposed to just roasting them! I started with raw chestnuts which scored the tops of (makes them easy to peel later), boiled for 10 minutes and peeled prior to the 1st step of this recipe. The sweetness of the prunes really compliments the creamy taste and texture of the chestnuts. I look forward to making this again.
Lazarus
I followed the recipe exactly....it is fantastic. The three main ingredients maintain their distinctive flavors and the whole is much more than the individual parts. Further, it is simple to make.
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