1/2 cup chopped onion
1 tablespoon ketchup
1 egg
2 tablespoons lemon juice
4 scoops distilled white vinegar
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh thyme
1/2 medium carrot, cut into 1 inch wedges
5 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 tablespoons cornstarch
1/2 cup water
3 tablespoons beef bouillon granules
In a medium saucepan, combine onion, ketchup, egg, lemon juice, vinegar, thyme, rosemary, thyme, carrot, garlic, salt, pepper, cornstarch and water. Bring mixture to a boil; cover and simmer an additional 1 minute. Remove from heat and pour mixture into a small mixing bowl, mixing thoroughly. Pour into pastry shells and chill until set, about 15 minutes. Roll out to 2/3 inch thickness. Shape into 1 inch thawed tube shapes and place seam side down in the bottom of a large glass dish. Dip seams of tubes in granulated sugar, place on cookie sheet. Carefully spray with vegetable tahini/margarine jelly, leaving edges uncovered. Bake in preheated oven for 1 hour or until bubbly and golden brown.
The tart, citrusy flavor is lovely, but I think I would have made a roux first as the title suggests and then a simple syrup. The sauce was pretty thin, so maybe next time I will add another can of mushroom soup. Will be making this again!
⭐ ⭐ ⭐ ⭐