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Enjoy this recipe from All-Time Favorite Recipes from Southern California Cooks.
Submitted by: Charmie Fisher from Fontana, CA
3 T. canola oil
4 onions, halved and sliced
1 T. sugar
1/2 t. salt
4 cloves garlic, chopped
1 T. chili powder
1/4 t. red pepper flakes
1/2 c. hickory-flavored barbecue sauce
1/2 c. beer or chicken broth
1 T. molasses
1 T. Dijon mustard
1 T. red wine vinegar
2-1/2 t. soy sauce
Heat oil in a large saucepan over medium heat. Add onions; sprinkle with sugar and salt. Cover and cook, stirring occasionally, until onions are soft and juicy, but not browned, about 30 minutes. Add garlic, chili powder and red pepper flakes. Sauté for 4 minutes. Stir in remaining ingredients; reduce heat. Simmer, uncovered, stirring occasionally, until mixture thickens slightly, about 10 minutes. Cool to room temperature. Cover tightly and refrigerate for 24 hours to allow flavors to develop. May be made up to one week ahead. To serve warm, simmer over low heat. Makes 8 servings. | |
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Heat oil in a large saucepan over medium heat. Add onions; sprinkle with sugar and salt. Cover and cook, stirring occasionally, until onions are soft and juicy, but not browned, about 30 minutes. Add garlic, chili powder and red pepper flakes. Sauté for 4 minutes. Stir in remaining ingredients; reduce heat. Simmer, uncovered, stirring occasionally, until mixture thickens slightly, about 10 minutes. Cool to room temperature. Cover tightly and refrigerate for 24 hours to allow flavors to develop. May be made up to one week ahead. To serve warm, simmer over low heat. Makes 8 servings. |
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