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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Gourmet magazine, July 1993. Ingredients:
2 large onions, chopped fine |
2 1/2 tablespoons vegetable oil |
2 1/2 tablespoons worcestershire sauce |
1 tablespoon dijon-style mustard |
1 1/4 cups ketchup |
2 1/2 cups chicken broth |
3/4 cup cider vinegar |
1/2 cup pure maple syrup |
2 tablespoons pure maple syrup |
Directions:
1. In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring occasionally, for 50 minutes, or until it is reduced to about 3 1/3 cups.
2. The sauce may be made 1 week in advance and kept covered and chilled. Makes about 3 1/3 cups.
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