These Italian Onions simmered in a tomato based sauce with oregano make the perfect topping for grilled hamburgers and hot dogs.
Back in 2013, I shared this recipe for Italian Onions. The recipe originated from my Great Uncle Artie who has since passed on and it's recipes like these that I cherish all the more.
After all, this blog was meant to be the keeper of family recipes and now since he's no longer with us, I'll always have it to look back on.
Italian Onions are so easy to make. Not only do they taste great on hot dogs, you can also use it to top hamburgers, grilled sausage or chicken.
These Italian Onions can be prepared up to three days ahead of time and kept refrigerated. This recipe has become a summertime staple in our home and we usually make it for every barbecue. ~Enjoy!
Ingredients needed
To make this recipe you'll need Vidalia onions, butter, chicken broth, ketchup, dried oregano, salt and pepper.
I like to use Vidalia onions for this recipe as they are a little sweeter and if you're a vegetarian, you can use vegetable broth or water in place of the chicken broth.
How do you make Italian Onions?
First, cut the top and bottom off of the onion and peel back the skin; then slice the onion in half lengthwise, then slice into thin strips.
Add the onions to a medium saucepan along with the butter and simmer over medium heat for approximately 5 minutes.
Once the onions have started to soften, add the chicken broth and reduce heat to low. Simmer for approximately 15 minutes until the onions become translucent; stirring every 5 minutes.
Next, add the ketchup, oregano, salt and pepper and simmer for another 15 minutes.
Visit the recipe index to search for more recipes by category.
More Onion Recipes
- Vanilla Almond Onion Straws
- Sausage, Peppers and Onions
- Onion Dill Dip
- French Onion Soup
- Skillet Mushroom and Onion Chicken
Sign up for my weekly newsletter and receive a FREE eBook!
Italian Onions
Ingredients
- 1 whole vidalia onion
- 1 tablespoons butter
- ½ cup chicken broth
- ¾ cup ketchup
- 1 tablespoon dried oregano
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- 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.
- Add the onions to a medium saucepan along with the butter and simmer over medium heat for approximately 5 minutes.
- 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.
- 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.
Notes
Nutrition
Connect with me on Social Media
Facebook | X | Pinterest | Instagram
Sue says
You say chicken broth do you mean chicken stock
Carrie's Experimental Kitchen says
I used chicken broth, but you can use chicken stock or bone broth as well.
Karly says
Gotta try!
Carrie's Experimental Kitchen says
I hope you enjoy them as much as we do Karly~Thanks!