Barbecue Sauce - cooking recipe

Ingredients

4 large onions, chopped
3 Tbsp. vegetable oil for sauteing
1 (28 oz.) can tomato puree
3 (28 oz.) cans tomatoes with juice or an equal amount fresh tomatoes
2 1/2 c. white vinegar
1/4 c. packed dark brown sugar
1/4 c. granulated sugar
2 Tbsp. salt
2 Tbsp. freshly cracked black pepper (may substitute 2 tsp. ground pepper)
2 Tbsp. chili powder
1/4 c. molasses
1 c. orange juice
2 Tbsp. liquid smoke
1/2 c. brown (Dijon style) mustard
1 case cold beer (optional)

Preparation

In a large, heavy bottom pan, saute the chopped onions in the oil on medium-high heat until golden brown (about 7 to 10 minutes).
Add remaining ingredients (not the beer!); bring to a boil.
Reduce heat; let simmer, uncovered, for 4 hours.
Every 30 minutes or after each beer, whichever comes first, stir to prevent sticking.
After the first 2 1/2 hours of simmering, taste periodically (let it cool first, though).
Follow with a swallow of cold beer.
Puree in a blender or food processor in small batches.*
Pour the sauce into another container.
A clean 1-gallon plastic milk jug works quite well.