From the Mother Hale, served regularly on Harrison St., best with squishy buns to soak it all up.
1 onion, chopped
2 T. butter
2 T. vinegar
2 T. brown sugar
1/2 t. mustard
1/2 cup water
1 cup catsup
1/2 cup chopped celery
Mix all together and pour over one pound of hot dogs in a shallow dish.
Bake at 350 °F for 30 minutes.
Man, is this tangy and finger lickin’ good. Put the hot dog in a bun and ladle over the sauce to make the bun good and mushy. Eat with a knife and fork.
eats for one 
Boy, I do remember how good this was when Mom served this, usually in the summer. Since I’m a “tangy-salty” guy, this was like getting desert for dinner. The onions stay pretty crunchy, without cooking, so it’s also a nice mix of textures with the rubbery dogs, and the fluffy white buns melting under the steamy catsup sauce. I haven’t had this in a long time, probably only once in the past ten years. I’ll have to put it on the “must make” list…
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I don’t know if this has made it to the top of your “must make” list yet, but it made it to the top of mine. See latest post.
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I only vaguely remember this…perhaps it was in my “only cheese sandwiches please” period. I look forward to trying it!
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DUH…i KNEW it wasnt really Martha’s style…I saw “mom” and naturally assumed. After reading it more closely, I realized it was a HALE and hearty dish…
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