Barbecued Onion Relish

By lorik

Ingredients

• 3 tablespoons canola oil
• 2 1/2 pounds onions (about 4), halved, sliced
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 tablespoon medium-hot chili powder
• 4 garlic cloves, finely chopped
• 1/4 teaspoon crushed dried red pepper flakes
• 1/2 cup purchased hickory-flavored barbecue sauce
• 1/2 cup beer
• 1 tablespoon unsulphured molasses
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 2 1/2 teaspoons soy sauce

Preparation

Step 1

Heat oil in large saute pan over medium heat. Add onions, sugar and salt. Cover and cook until onions are wilted and very juicy, but not browned, stirring occasionally, about 30 minutes. Add chili powder, garlic and red pepper flakes; 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 at least 24 hours for flavors to develop.

Will keep, refrigerated, for 1 week.