Makes about 4 cups
2 teaspoons vegetable oil
1 onion, minced
4 c low-sodium chicken broth
1 c root beer
1 c cider vinegar
1 c dark corn syrup
1/2 c molasses
1/2 c tomato paste
1/2 c ketchup
2 TBS brown mustard
1 TBS hot sauce
1/2 tsp garlic powder
1/4 tsp liquid smoke (optional)
Heat oil in saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients, except for liquid smoke, and bring to boil. Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour. Stir in liquid smoke, if using. (Sauce can be refrigerated in airtight container for up to 1 week.)
