Prep 10 mins
Cook 25 mins
This is an onion relish recipe that I cut out of BHG magazine possibly 30 years ago, it was submitted to them by Mrs. Nancy L. Mosiello, Concord, N.H. I make it a few times a year, especially if we are having grilled Italian sausage, but it's good on hotdogs and hamburgers as well. When my children were little I left out the red pepper because they were sensitive to any spiciness but it is easily adjusted to your tastes. The recipe is also easily halved if you won't use it up within two weeks.
- 3 large onions, chopped (I like mine about a medium chop) or 3 cups chopped onions (I like mine about a medium chop)
- 2 tablespoons water
- 1⁄2 cup tomato sauce
- 3 tablespoons ketchup
- 1 1⁄2 teaspoons sugar
- 1⁄2 teaspoon dried oregano, crushed
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon garlic salt (I don't usually have garlic salt so use about 1/8 teaspoon garlic powder)
- 1⁄4 teaspoon crushed red pepper flakes
- In a 2-quart saucepan combine the onions and water. Bring to boiling (this is more like sizzling since it's so little water); reduce heat.
- Add tomato sauce, ketchup, sugar, oregano, salt, garlic salt, and red pepper.
- Simmer, covered, about 20 minutes or until onions are just tender.
- Serve hot or chilled. Store remaining sauce in refrigerator for up to two weeks.