Save Recipe Print
Total:
30 min
Active:
30 min
Yield:
1 1/2 cups
Level:
Easy

Ingredients

Directions

Put the vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes.

Stir in the chile powder and cinnamon and cook for 1 minute. Add the ketchup, 1/2 cup water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes. Transfer to a bowl and cool to room temperature before serving.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Chicken Sausage Burgers with Balsamic Onion Barbecue Sauce

Recipe courtesy of Rachael Ray

Delmonico Steaks with Balsamic Onions and Steak Sauce

Recipe courtesy of Rachael Ray

Grilled NY Style Sausages with Balsamic Onion Sauce and Grilled Tomatoes

Recipe courtesy of Bobby Flay

Peppercorn Encrusted Beef Tenderloin on Beef Tomato with Goat Cheese, French Fried Onions and Balsamic Vinegar Sauce

Recipe courtesy of Adrien Sharp

Seared Long Island Duck Breast and Foie Gras Sauce Red Cabbage Slaw and Warm Yukon Gold Potato and Onion Salad Chinese and Balsamic Vinegar Emulsion

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword

          Latest Stories