Piquant onions (tabasco)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Small white onions |
| ¼ | cup | Butter or margarine |
| 1¾ | cup | Single strength beef broth |
| 1 | cup | Tomato sauce |
| 3 | tablespoons | Cider vinegar |
| ⅔ | cup | Seedless dark raisins |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Dried leaf thyme; crumbled |
| ¼ | teaspoon | Salt |
| 1 | Bay leaf | |
| ½ | teaspoon | TABASCO pepper sauce |
| 1 | tablespoon | Water |
| 1 | tablespoon | Cornstarch |
Directions
Peel onions. Cut an "X" in stem ends to prevent onions from splitting.
Heat butter in 10-inch skillet; lightly brown onions.
Add beef broth, tomato sauce, vinegar, raisins, sugar, thyme, salt and bay leaf. Cover. Bring to a boil; reduce heat, simmer 40 to 45 minutes or until onions are tender. Remove bay leaf.
In small cup, combine water and cornstarch. Stir into tomato mixture. Add Tabasco pepper sauce. Cook, stirring mixture until it boils and thickens.
Makes 6 servings.
TABASCO(R) of McIlhenny Co., Avery Island, LA 70513>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by:
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 23, 1998