Piquant Onions Recipe

The Hale Groves Team


3 pounds small whole white onions
¼ cup butter or margarine
¾ cup beef broth (not condensed)
¾ cup Hale orange juice
1 8-ounce can tomato sauce
2 tablespoons cider vinegar
½ cup seedless dark raisins
1 tablespoon sugar
¼ teaspoon dried leaf thyme, crumbled
½ teaspoon salt
1 bay leaf


Peel onions. Cut an "X” in stem ends to prevent onions from splitting.  In large skillet melt butter; sauté onions until lightly browned.  Add beef broth Hale orange juice, tomato sauce, vinegar, raisins, sugar, thyme, salt, and bay leaf. Bring to a boil; reduce heat, simmer 40 to 45 minutes, uncovered, or until onions are tender. Remove bay leaf.
Yield:  8 to 10 servings

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