| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
*tabasco, Condiments, 2send |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Small white onions |
| 1/4 |
c |
Butter or margarine |
| 1 3/4 |
c |
Single strength beef broth |
| 1 |
c |
Tomato sauce |
| 3 |
tb |
Cider vinegar |
| 2/3 |
c |
Seedless dark raisins |
| 1 |
tb |
Sugar |
| 1/4 |
ts |
Dried leaf thyme; crumbled |
| 1/4 |
ts |
Salt |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
TABASCO pepper sauce |
| 1 |
tb |
Water |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
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: http://www.tabasco.com/
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 23,
1998
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