Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook until the onions are tender and the mixture thickens, 20 to 25 minutes. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks.
* Variation: Add a tablespoon or two of mayonnaise or brown sugar for a different level of tang.
~ SOURCE: SMOKE AND SPICE
Posted to MM-Recipes Digest V4 #232 by Michael McLaughlin <firstname.lastname@example.org> on Sep 01, 1997