Piquant Onions *

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!