Summary

Ingredients

• 2 large onions
• 2 teaspoons chilli powder or chilli flakes
• 150 ml tomato ketchup

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Instructions

1. Clean the onions and cut into not too small cubes. Add the chilli powder and mix with the ketchup.
2. The onions should not sink too much into ketchup, rather use less ketchup, the onions should only be lightly coated with a tomato film.
3. Ready-made sauces such as gypsy, shashlik or chili sauce are also suitable for the hot onions.
4. When grilling, there are always leftovers in bottles, which are very good to use up here. Simply add the remaining sauce instead of the ketchup.
5. We like to eat the onions in addition to the currywurst or they are with us when we grill and they are all too.
6. If something is left over, it can be kept in the refrigerator for a good two or three days.