1/2 medium yellow onion
8 to 10-inch sprig fresh rosemary
2 cups ketchup (Hunts)
2 cups chardonnay wine (the more oak, the better)
2 cups brown sugar
1 cup apple cider vinegar
2 tsp. Worcestershire sauce
2 tsp. liquid smoke

Finely chop onion and place into large saucepan set to low heat. Pull all leaves from rosemary sprig and also finely chop. Add to saucepan, stirring frequently until onion is translucent. Remove from heat. Add all of the remaining ingredients and simmer over medium low heat stirring almost constantly until reduced by half, approximately one hour.

Submitted by: Bruce Urman