Instructions: Melt butter in a heavy skillet; add onions and garlic and cook about 10 minutes or until onions are a burnished brown. Transfer to a food processor or blender. Process until smooth.

Put puree in a medium saucepan. Stir in chili sauce, corn syrup, bouillon cube, vinegar, soy sauce, lemon juice and Worcestershire sauce. Add herbs and pepper to taste. Bring to a boil, stirring, then reduce heat. Simmer, uncovered, 30 minutes. Doubles easily and freezes well.

This recipe yields 4 cups.

Comments: For a chunkier sauce, do not process onion-garlic mixture.

Yield: 4 cups

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