Piquant onions (tabasco)

Yield: 6 Servings

Measure 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

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

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