Cooking with the Bubba: A series of original recipes #23- Hot Dog Onions

Grilling season is almost here, so let's do a little something for the old stand-by, the Hot Dog. Forget saurkraut, relish, and slaw. Here's how to make "push cart style" onions to grace your frank.

Ingredients (for eight to 12 franks): 4 large onions, 1 8oz. can of tomato sauce, 4 oz. of water, 1 tablespoon of paprika, 1 teaspoon of mustard powder (or 2 tablespoons prepared mustard), 2/3 teaspoon of crushed red pepper flakes, 5 tablespoons of malt vinegar (or white vinegar), 3 tablespoons of oil, and 1 teaspoon of sugar.

Preparation: Peel and slice the onions into long slivers of about 1/2 inch at the widest part.

Cooking: Sautee the onions in the oil until golden. Add the tomato sauce and water and stir under high heat for a minute or so until things start to bubble. Lower the heat and add the remaining ingredients. Cook over medium low for about 20 minutes, stirring and adding extra water if the sauce gets too thick. Sample for taste. You may want to add more vinegar and/or sugar.

Serve: On your hot dog, of course. And by the way, Hebrew National makes a wonderfully tasting low fat frank, which when served on a whole wheat bun, takes away the dietary guilt. HOME