1/2 c. chopped onions
1 tbsp. fat
1 (14 oz.) bottle catsup
2 tbsp. pickle relish
1 tbsp. sugar
1 tbsp. vinegar
1/4 tsp. salt
Dash of pepper
8-10 frankfurters

Cook onions in hot fat until tender but not brown. Stir in catsup, pickle relish, sugar, vinegar and seasoning. Score franks. Add to sauce. Simmer until franks are thoroughly heated, about 10 minutes. I prefer to use a frying pan with a lid on it. Serve on hot toasted buns.