Measure all other ingredients into a medium sauce pan.

Drain the rehydrated onions and add them to the sauce pan.

Cook over medium-high heat, stirring constantly, until bubbling. Lower the heat to medium-low and continue stirring for another ten minutes. (Total cook time is about 15 to 20 minutes. The sauce should be a rich golden-orange color.)

Remove from heat and let cool in the sauce pan. Stir once in a while to help the sauce cool and to prevent a skin from forming on top.

Once cooled, store the sauce in your favorite squeeze bottle with a large enough opening to allow the rehydrated onions to pass. I use a plastic oil funnel to transfer the sauce into my squeeze bottles.

Submitted by: David Lane