Ingredients

2 tablespoons olive oil or canola oil

3 large (about 2 pounds) sweet white onions, halved and thinly sliced

1/2 teaspoon light or dark brown sugar

1-1/2 cups uncooked quinoa or couscous

3 cups broth, beer or water or a combination

1 cup Sun-Maid Golden Raisins

1/2 teaspoon dried tarragon leaves

salt and pepper to taste

Directions 

Heat oil in a large, heavy skillet over medium-low heat.

Add onions and brown sugar.

Cook uncovered, stirring occasionally, until onions are very soft, 25 to 35 minutes. 

Sprinkle quinoa over onions and cook over medium-high heat until quinoa begins to toast and pop.

Pour liquid over; stir, and cook over low heat for 15 minutes or until liquids are absorbed.

Add raisins and tarragon after 10 minutes. Before serving, add salt and pepper to taste.