Cocktail Franks On a Baguette with Onion-Tomato Relish

by Cate on June 25, 2004

Recipe courtesy of Martha Stewart.

Serves 6
Ficelles are thin baguettes, named after the French word for string. If you can’t find one, use a baguette.

1 tablespoon canola oil (I skipped and used Pam spray instead)
12 cocktail franks, separated if needed (I used 15)
1 ficelle or other thin baguette, split open lengthwise
Onion-Tomato Relish (recipe follows)
Yellow mustard, for serving

1. Heat oil in a large skillet over medium heat. Add franks and cook, turning occasionally, until golden brown and heated through, 6-8 minutes.

2. Spread cut sides of bread with relish. Place franks on top of relish. Serve with yellow mustard.

Onion-Tomato Relish
Makes about 1 cup

2 tablespoons canola oil
3 medium yellow onions (about 1-1/2 lbs total), finely chopped (about 2-1/2 cups)
1/3 cup canned diced plum tomatoes, with juice (I doubled)
1 teaspoon sugar
3 tablespoons plus 1 teaspoon cider vinegar
2 teaspoons coarse salt
pinch of cayenne pepper

1. Heat the oil in a medium skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to soften, about 7 minutes. Reduce heat to medium. Add tomatoes; cook, stirring occasionally, 10 minutes.

2. Stir in sugar, vinegar, salt and cayenne pepper. Cook, stirring occassionally, until onions are soft and mixture is shiny, about 20 minutes (if the onions begin to brown, reduce heat to medium-low). Serve warm or at room temperature. Relish can be refrigerated in an airtight container for up to 3 days.

Originally made and reviewed here.

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