Nutrition per serving may change if servings are adjusted.
1 tablespoon canola oil
2 medium sweet onions (about 1 pound), preferably Vidalia, grated
2½ cups ketchup
½ cup cider vinegar
¼ cup honey
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
½ teaspoon ground pepper
Pinch of cayenne pepper, or to taste
Heat oil in a large saucepan over medium heat. Add onions and cook, stirring often, until translucent, 3 to 5 minutes. Add ketchup, vinegar, honey, lemon juice, Worcestershire, mustard, pepper and cayenne. Bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, stirring occasionally, for 30 minutes.
To make ahead: Refrigerate for up to 5 days or freeze for up to 3 months.
41 calories;0 g fat(0 g sat); 0 g fiber; 10 g carbohydrates; 0 g protein; 5 mcg folate; 0 mg cholesterol; 7 g sugars; 6 g added sugars; 115 IU vitamin A; 2 mg vitamin C; 8 mg calcium; 0 mg iron; 216 mg sodium; 95 mg potassium