One large red onion, finely diced (the finer, the less noticeable in the sauce, if you care about that sort of thing. I don't.)
1 tb oil
6 tb sugar
1/2 tsp fresh ginger
1 1/2 tb lemon juice
1 cup orange juice
2 tsp potato starch (corn starch can be substituted)
salt and pepper to taste
Saute the onion with oil and sugar for 10 minutes on a medium flame, stirring occasionally until syrupy.
Add the ginger and the lemon juice.
Dissolve the starch in the orange juice and add to the pot.
Season with salt and pepper.
Cook, mixing constantly, until thickened (happens very fast)
That's all that was left of the 27 eggrolls I made!
At least the sauce looks good in the picture! haha.