Saut, onions in margarine until tender. Add other ingredients and bring to a bubbling boil. To baste meat on a spit, dilute 1 cup sauce with 1/2 cup hot water. Remainder is kept hot to serve with meal. (To use this sauce for barbequed chicken or seafood, substitute 1/2 cup lemon juice for the onions.)

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,