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Ingredients
- 2 Onions, Peeled and sliced thin
- 2 Tablespoons vegetable oil
- Salt and pepper to taste
- 1/2 Cup Cider vinegar
- 1/2 Brown sugar
- 1/4 cup Honey
- 1-2 Chipotle chilies
- 1 quart chicken stock
- 1/2 cup Dijon mustard
- 1 cup Heinz chili sauce
- 6 peppercorns, 1 bay leaf, 3 fresh thyme sprigs, 6 parsley sprigs tied in cheesecloth
Details
Preparation
Step 1
In a large flat-bottomed saucepan over medium-high heat, saute the onions in the oil, seasoning well with the salt and pepper. when the onions are soft and nicely browned, after about 10-12 minutes, add the vinegar and deglaze the pan, stirring with a wooden spoon to loosen any onion bits from the bottom of the pot. Lower the heat, add the brown sugar, honey and chipotle chilies and cook 4-5 minutes until lightly carmelized. Add the chicken stock and bring to a boil. Stir in the Heinz chili sauce and Dijon mustard., add the cheesecloth pouch of the herbs, reduce the heat and simmer for 10-15 minutes or until slightly thickened, skimming the sauce if necessary. Remove and discard the cheesecloth pouch and adjust the seasoning with additional salt and pepper. Allow to cool before refrigerating.
Use as a sauce for grilled chicken, beef, pork or fish (swordfish, Mahi and salmon)
Will keep, tightly covered, in the refrigerator for several weeks.
Yields1 quart.
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