Betty Claycomb ALVERTON, PENNSYLVANIA Here’s a great onion recipe I’ve been making for many years. It’s a hit served over hot dogs or any kind of sausage. My mouth is watering just thinking about it!
- 2 cups thinly sliced onions
- 1 tablespoon butter
- 1 tablespoon canola oil
- 4-1/2 teaspoons ketchup
- 1-1/2 teaspoons sugar
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
- In a large skillet over medium heat, cook onions in butter and oil until tender. Stir in the remaining ingredients. Cook until liquid is absorbed, stirring occasionally. Serve warm. Yield: 2/3 cup.
Originally published as Onion Topping for Sausages in Country Extra July 2008, p51
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