1 c. finely chopped onion
3 tbsp. butter
4 tbsp. brown sugar
3 tbsp. lemon juice
1 tbsp. dry mustard or 3 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
1 tsp. ground ginger
Grated rind of 1 lemon
1 can (8 oz.) tomato sauce
1 tsp. dried thyme leaves

Saute the onions in butter in a large saucepan until soft, but not brown. Stir from time to time and saute over low to medium heat. Add brown sugar, lemon juice, mustard, Worcestershire sauce and ginger to pan. Stir until well blended. Add lemon rind and tomato sauce. Bring to a boil.

Simmer over low to medium heat for about 15 minutes until sauce thickens. Add thyme leaves and simmer for 1 minute. Brush over chicken legs or use as sauce for any barbecued meat.