3 lg. sweet onions
1/3 c. salad or olive oil
1 c. catsup
1 1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. mustard
1/4 tsp. pepper

Peel onions and cut in half. Slice very thin. Measure to equal 4 cups. Heat oil in skillet and saute onions until tender. Mix in remaining ingredients. Serve warm. Use on frankfurters, hamburgers or chops. Cover and refrigerate. Keeps up to 1 week.