In a nonreactive saucepan, warm the butter over medium heat. Add the onion and saute until translucent and very soft, about 5 to 7 minutes. Mix in the remaining ingredients plus 1/4 cup water, reduce the heat to low, and cook the mixture for 10 additional minutes. Use the sauce warm. It keeps, covered and refrigerated, for several weeks, but reheat before using.
Makes 2 cups.

From: "Born To Grill" By Cheryl Alters Jamison And Bill Jamison (Harvard Common Press)
Posted By: www.news-observer.com
Post Date: 7/20/98