1 tbsp. olive oil
4 cups thinly sliced sweet onions (Vidalia or Walla Walla)
1 tbsp. minced garlic
1 tbsp. all-purpose flour
1 cup ketchup (Hunts)
1/2 cup water
1 tbsp. sugar
1 tbsp. cider vinegar
2 bay leaves
1/2 tsp. dry mustard
1/2 tsp. paprika
1/8 tsp. cayenne pepper (more or less to taste)

Sauté onions and the garlic in olive oil, simmering, about 15 minutes, until tender, do not brown. Add flour and stir and cook at least one minute. Add remaining ingredients, stir well and cover and simmer 1/2 hour until sauce thickens.

Note: If the sauce gets too thick, add a little bit of water.

Remove bay leaves. Serve on hot dogs, with yellow mustard spread on top.

Makes 2 cups.

Submitted by: Rusty Barton