1 tablespoon canola oil
4 sweet yellow onions, cut into 1/4-inch slices
1/4 cup granulated sugar
1/2 teaspoon chili powder
2 cups Raspberry Sauce
1/2 cup raspberry vinegar
4 boneless, skinless chicken breasts
2 tablespoons oil for grilling

Raspberry Sauce
2 cups fresh or frozen raspberries
1/2 cup granulated sugar
1/4 cup water

To make raspberry sauce, place berries, sugar and the water in a small saucepan. Bring to a simmer over medium heat. Cook until the berries break down and the sauce begins to thicken. Remove from heat, cool and puree in a blender or food processor.

Place a large pan over medium-high heat and add 1 tablespoon canola oil. When oil is bubbling hot, add onions. Cook until onions just begin to turn brown on the edges. Add sugar to onions and continue cooking, stirring frequently to prevent burning, until onions are golden brown.

Add chili powder, raspberry sauce and raspberry vinegar to the onions and reduce the heat so that the sauce is barely simmering. Let cook for 30 minutes to allow the flavors to develop.

Preheat a gas or charcoal grill. When you can comfortably hold your hand 6 inches above the flame, baste the chicken with 2 tablespoons of canola oil and place on grill. Cook slowly, turning frequently. The chicken will cook fairly quickly, about 5 minutes on each side.

When the chicken is almost cooked, baste again with the raspberry barbecue sauce. Watch carefully because the basted chicken will begin to burn if the heat is too high. Once cooked, remove from the grill and serve with additional sauce on the side for dipping.