Piquant Onions

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  • 2 pounds small white onions
  • 1/4 cup butter or margarine
  • 1 3/4 cups canned beef broth (not condensed)
  • 1 cup tomato sauce
  • 3 tablespoons cider vinegar
  • 2/3 cup seedless dark raisins
  • 1 tablespoon sugar
  • 1/4 teaspoon dried thyme leaves, crumbled
  • 1/4 teaspoon salt
  • 1 bay leaf
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 1 tablespoon water
  • 1 tablespoon cornstarch


Peel onions and cut an "X" in stem ends to prevent them from splitting. Melt butter in a 10-inch skillet over medium heat; add onions and brown lightly.

Stir in beef broth, tomato sauce, vinegar, raisins, sugar, thyme, salt, and bay leaf and bring to a boil; cover, reduce heat to low, and simmer 40 to 45 minutes or until onions are tender. Remove bay leaf.

Combine water and cornstarch in a small cup and stir into onion mixture. Add TABASCO® Sauce. Cook and stir until mixture boils and thickens.

Makes 6 servings.

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