1 cup finely chopped onion
3 tablespoons butter
4 tablespoon brown sugar
3 tablespoons lemon juice
1 tablespoon dry mustard or 3 tablespoons prepared mustard
2 tablespoons worcestershire sauce
1 teaspoon ground or fresh ginger
grated rind of 1 lemon
8 oz tomato sauce
1 teaspoon dried thyme leaves

Sauté the onions in butter in a large saucepan until soft, but not brown. Stir from time to time and sauté 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 one minute.

Makes 2 cups.

For extra tang, add a few drops of hot sauce.