Barbecue Sauce

• 4 large onions, chopped
• 3 Tbsp. vegetable oil for sauteing
• 1 (28 oz.) can tomato puree
• 3 (28 oz.) cans tomatoes with juice or an equal amount fresh tomatoes
• 2 1/2 c. white vinegar
• 1/4 c. packed dark brown sugar
• 1/4 c. granulated sugar
• 2 Tbsp. salt
• 2 Tbsp. freshly cracked black pepper (may substitute 2 tsp. ground pepper)
• 2 Tbsp. chili powder
• 1/4 c. molasses
• 1 c. orange juice
• 2 Tbsp. liquid smoke
• 1/2 c. brown (Dijon style) mustard
• 1 case cold beer (optional)

1. In a large, heavy bottom pan, saute the chopped onions in the oil on medium-high heat until golden brown (about 7 to 10 minutes).
2. Add remaining ingredients (not the beer!); bring to a boil.
3. Reduce heat; let simmer, uncovered, for 4 hours.
4. Every 30 minutes or after each beer, whichever comes first, stir to prevent sticking.
5. After the first 2 1/2 hours of simmering, taste periodically (let it cool first, though).
6. Follow with a swallow of cold beer.
7. Puree in a blender or food processor in small batches.*
8. Pour the sauce into another container.
9. A clean 1-gallon plastic milk jug works quite well.

onions, vegetable oil, tomato puree, tomatoes, white vinegar, brown sugar, granulated sugar, salt, freshly cracked black pepper, chili powder, molasses, orange juice, liquid smoke, brown, cold beer

Taken from www.cookbooks.com/Recipe-Details.aspx?id=617035 (may not work)