1 C chopped onion
3 tbsp. butter, melted
1- 32 oz bottle ketchup
1- 8 oz can tomato sauce
1/2 C white vinegar
1/2 C water
1/2 C Worcestershire sauce
1/2 C firmly packed brown sugar

Sauté onion in butter in a large saucepan until tender; stir in remaining ingredients.

Bring mixture to a boil; reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally. Use with chicken or pork.

Leftover sauce may be frozen for up to one month.

Yield 5 cups.