Recipe - Piquant Onions (Tabasco)

2 pound Small white onions
One fourth cup Butter or margarine
1 Three fourths cup Single strength beef broth
1 cup Tomato sauce
3 tablespoon Cider vinegar
2/3 cup Seedless dark raisins
1 tablespoon Sugar
One fourth teaspoon Dried leaf thyme; crumbled
One fourth teaspoon Salt
1 Bay leaf
One half 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 10inch 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 KitpathBuster
1998Mar Submitted to McRecipe by Pat Hanneman

Recipe by: http://www.tabasco.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 23,
1998