Ingredients:
3 tablespoons canola oil
4 onions, halved and sliced
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon chili powder
4 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup hickory flavored barbecue sauce
1/2 cup beer
1 tablespoon molasses
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 1/2 teaspoons soy sauce
Directions:
Heat oil in large pan over medium heat.
Add onions, sugar and salt. Cover and cook until the onions are wilted and juicy, but not browned, stirring occasionally, about 30 minutes.
Add chili powder, garlic and red pepper. Saute 4 minutes.
Stir in barbecue sauce, beer, molasses, mustard, vinegar and soy sauce.
Simmer uncovered until mixture thickens slightly, stirring occasionally, about 10 minutes.
Cool to room temperature. Cover tightly and refrigerate 24 hours for flavors to develop.
Can be made up to 1 week ahead.
To serve warm, simmer over low heat.
Servings: 8
Time preparation: 50 min.
Time total: 50 min.