NEW YORK PUSHCART ONION SAUCE
2 medium onions, sliced 1/4-inch thick
2 T. vegetable oil
1/4 C. catsup or tomato sauce
1 pinch ground cinnamon
1/8 tsp. chili powder
Dash of Tabasco sauce
Dash of salt
1 C. water
In medium skillet, sautÃ© onions in oil over medium heat, stirring until
golden and limp, about 7 minutes. Mix in catsup smoothly. Add cinnamon,
chili powder and stir. Bring mixture to boiling; reduce heat and simmer
uncovered until onions are tender, about 10 minutes.
Spoon about 2 tablespoons hot onion sauce over grilled or boiled
frankfurters in a bun.
Yields 1 1/2 cups.