Vidalia Onion Barbeque Sauce

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From Garrett's Table:

"Did you know that an onion contains more natural sugar than an apple? Eaten raw, an onion’s sweetness is masked by its bitter astringency. But when caramelized, an onion develops a flavor that is both incredibly sweet yet unmistakably savory. The unique soils of Vidalia, Georgia produce a yearly crop of large onions that are even sweeter than your average yellow onion. Therefore this summertime treasure is the perfect base for everyone’s favorite summertime condiment: barbeque sauce. My Vidalia onion barbeque sauce starts with a base of caramelized Vidalia onions to which molasses, apple cider vinegar, and ketchup are added. It’s a happy medium between a sweet, Kansas City style barbeque sauce and a vinegary, Carolinas style sauce. Try this barbeque sauce on your next smoked brisket, or use it as a topping on burgers.

 

Vidalia Onion Barbeque Sauce:

 

* 2 T. butter

* 3 Vidalia onions, sliced thin

* 8 oz. apple cider vinegar

* 2 oz. molasses

* 24 oz. ketchup

* 1 T. Tabasco sauce

* 1/2 c. water

* Salt and pepper to taste

 

Melt the butter in a large saucepan over medium heat. Add the onions and a pinch of salt. Stirring often, cook the onions until deeply caramelized, about 40 minutes. The onions will shrink dramatically in size and turn a dark brown color. Deglaze the pan with the apple cider vinegar and add the molasses, ketchup, Tabasco, and water. Turn the heat to low and cook for another 30 minutes, stirring frequently. Season to taste and enjoy. "

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Taken on June 22, 2009