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2 teaspoons vegetable oil
1/4 cup minced onion
1/4 cup distilled white vinegar, plus 3 tablespoons balsamic vinegar
1/4 cup Lea and Perrins Worcestershire sauce, plus 1 tablespoon
1/4 cup Geo Watkins Mushroom Ketchup, plus one tablespoon (optional, but recommended – replace with Worcestershire sauce if not using)
2 tablespoons light brown sugar, plus 1 teaspoon light brown sugar
2 teaspoons fresh squeezed orange juice
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon Tabasco sauce
1/4 teaspoon freshly-ground nutmeg
1/4 teaspoon freshly-ground allspice
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon coarse kosher salt
1 tbsp. (or more to taste) of More Than Gourmet Classic French Demi-Glace
A few drops of Woodford Reserve Orange Bitters, to taste

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Heat the vegetable oil over moderate heat.
Add the onion and cook for 5 minutes, or until the onion is soft and light golden brown.
Add the remaining ingredients, and simmer, uncovered, for 15 minutes. The sauce will thicken slightly – use an immersion blender if you think it needs it. Add a few drops of bitters to taste. Stir and serve warm.