Recipe 4 All: Piquant Onions * Recipe — Every recipe in the World on this site.

Recipe 4 All: Piquant Onions * Recipe

Piquant Onions *

Yield: 6 servings
2lb Small White Onions, Peeled
2tablespoon Butter Or Margarine
13¾oz Can Beef Broth Not Condensed
8oz Tomato Sauce
3tablespoon Cider Vinegar
2/3cups Seedless Dark Raisins
1tablespoon Sugar
¼teaspoon Crumbled Dried Thyme
1  Bay Leaf
1tablespoon Water
1tablespoon Cornstarch
½teaspoon Tabasco Pepper Sauce

No holiday meal is complete without these onions. They are a perfect flavor foil for turkey, ham, duck, roast beef or roast pork. It's a hassle to peel the little onions, but well worth it.

Cut an X in the stem ends of the onions to prevent them from splitting. In a 10-inch skillet over medium heat, melt the butter and lightly brown the onions. Add the broth, tomato sauce, vinegar, raisins, sugar, thyme, and bay leaf. Cover and bring to a boil, then reduce the heat and simmer for 40 to 45 minutes, or until the onions are tender. Remove the bay leaf.

In a small cup, combine the water and cornstarch. Stir into the onions and add the Tabasco sauce. Cook, stirring, for 1 or 2 minutes, until the mixture boils and thickens.

From: The Tabasco Cookbook.

Your Piquant Onions * is ready. Bon appetit!

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