{"id":41110,"date":"2013-11-25T04:56:00","date_gmt":"2013-11-25T04:56:00","guid":{"rendered":"https:\/\/www.halegroves.com\/blog\/recipe\/piquant-onions\/"},"modified":"2022-02-11T12:02:44","modified_gmt":"2022-02-11T12:02:44","slug":"piquant-onions","status":"publish","type":"cuisine-recipe","link":"https:\/\/www.halegroves.com\/blog\/recipe\/piquant-onions\/","title":{"rendered":"Piquant Onions Recipe"},"content":{"rendered":"<\/p>\n<p><span style=\"font-size: medium\"><span style=\"color: #ff9900\"><span style=\"font-family: Tahoma\">INGREDIENTS<\/span><\/span><\/span><\/p>\n<p><span style=\"font-size: small\"><span style=\"font-family: Tahoma\">3 pounds small whole white onions<br \/>  &frac14; cup butter or margarine<br \/>  &frac34; cup beef broth (not condensed)<br \/>  &frac34; cup Hale orange juice<br \/>  1 8-ounce can tomato sauce<br \/>  2 tablespoons cider vinegar<br \/>  &frac12; cup seedless dark raisins<br \/>  1 tablespoon sugar<br \/>  &frac14; teaspoon dried leaf thyme, crumbled<br \/>  &frac12; teaspoon salt<br \/>  1 bay leaf<\/span><\/span><\/p>\n<p><span style=\"font-size: medium\"><span style=\"color: #ff9900\"><span style=\"font-family: Tahoma\">PREPARATION<\/span><\/span><\/span><\/p>\n<p><span style=\"font-size: small\"><span style=\"font-family: Tahoma\">Peel onions. Cut an &quot;X&rdquo; in stem ends to prevent onions from splitting.<\/span><\/span>&nbsp; <span style=\"font-size: small\"><span style=\"font-family: Tahoma\">In large skillet melt butter; saut&eacute; onions until lightly browned.<\/span><\/span>&nbsp; <span style=\"font-size: small\"><span style=\"font-family: Tahoma\">Add beef broth Hale <\/span><\/span><span style=\"font-family: Verdana; font-size: 10pt\"><a href=\"http:\/\/www.halegroves.com\/fruit-gift-baskets\/c\/3000\/\"><span style=\"font-size: small\"><span style=\"font-family: Tahoma\">orange juice<\/span><\/span><\/a><\/span><span style=\"font-size: small\"><span style=\"font-family: Tahoma\">, 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.<br \/>  Yield:&nbsp; 8 to 10 servings<br \/>  <\/span><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","tags":[],"cuisine-recipe-category":[54],"cuisine-recipe-course":[],"cuisine-recipe-cuisine":[],"class_list":["post-41110","cuisine-recipe","type-cuisine-recipe","status-publish","hentry","cuisine-recipe-category-side-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe\/41110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe"}],"about":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/types\/cuisine-recipe"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/comments?post=41110"}],"wp:attachment":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media?parent=41110"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/tags?post=41110"},{"taxonomy":"cuisine-recipe-category","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-category?post=41110"},{"taxonomy":"cuisine-recipe-course","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-course?post=41110"},{"taxonomy":"cuisine-recipe-cuisine","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-cuisine?post=41110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}