1 c. chopped Vidalia onions
1/4 c. vegetable oil
1 c. meat stock or 1 bouillon cube dissolved in 1 c. boiling water
1/2 c. catsup
2 tbsp. Worcestershire sauce
2 tbsp. vinegar
1 tbsp. sugar
1 or 2 cloves garlic, minced

Lightly brown onion in hot oil. Add remaining ingredients and simmer about 30 to 40 minutes.

Makes 2 cups.

Good on grilled meats, oven steaks, chops, hamburgers, and frankfurters.