Try this to jazz up rice and veggies, or put it over grilled chicken or pork. I've also had it over tamales, and it's fabulous (but so simple!). This recipe makes an awful lot, so you might want to cut it down. For those who don't do sugar, you might want to add more honey, as the sweetness really does improve the flavor. The chipoltes give it a nice little kick (but not so great that adventurous little ones won't like it).
Sautee 2 lbs of sweet onions (like Vidalia, 1014, or another variety) in a large, heavy-bottomed stock pot till they're carmelized. Add about 2 oz. honey, 2 oz. brown sugar and 3 oz canned chipolte chiles in adobo, and cook for 3-4 minutes. Add 1 qt warmed or heated heavy cream. Bring to a boil, then turn down heat and simmer until reduced by half. Puree the sauce in a blender and season to taste with salt and pepper.