Carrie’s Experimental Kitchen

Italian Onions


These Italian Onions simmered in a tomato based sauce with oregano make the perfect hot dog topping. Also great on top of burgers!

Italian Onions | Carrie's Experimental Kitchen

Since today is National Hot Dog Day, I wanted to share one of our favorite summertime recipes for Italian Onions. This recipe originated from my Great Uncle Artie Palladino and he graciously shared it with me a few years ago.

Italian Onions
This recipe is so easy to make and not only does it taste great on hot dogs, you can also use it to top hamburgers, grilled sausage or chicken. My uncle uses all water instead of chicken broth like I did here, so if you’re looking for a vegetarian option, you can use that or vegetable broth instead. I also like to use Vidalia onions for this recipe as they are a little sweeter. This recipe for Italian Onions has become a summertime staple in our home and we usually make it for every barbecue. ~Enjoy!
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Italian Onions
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Course: Sides, Vegetables
Author: Carrie's Experimental Kitchen
  • 1 Vidalia Onion
  • 1 tbsp . Butter
  • 1/2 c . Low Sodium Chicken Broth
  • 3/4 c . Ketchup I used Heinz
  • 1 tbsp . Dried Oregano
  • Kosher Salt to taste
  • Fresh Ground Black Pepper to taste
  1. Cut the top and bottom off of the onion and peel back the skin. Cut the onion in half lengthwise, then slice into thin strips.
  2. Add the onions to a medium saucepan along with the butter and simmer over medium heat for approximately 5 minutes.
  3. Once the onions have started to soften, add the chicken broth and reduce heat to low. Simmer approximately 15 minutes until the onions become translucent; stirring every 5 minutes.
  4. Add the ketchup, oregano, salt and pepper and simmer for another 15 minutes. Serve hot. Can be prepared up to three days ahead of time and kept refrigerated.
You can find this recipe for Italian Onions, along with 180 other recipes in my cookbook!


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