1 onion, thinly sliced
1 teaspoon dried marjoram
1 teaspoon dried thyme
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons dried hot chile peppers
1 teaspoon hook parsley, minced
1 teaspoon garlic powder
1 tablespoon dried dill weed
1/4 teaspoon salt
2 (10.75 ounce) cans condensed tomato soup
Place onion slices on a large piece of foil. Spread marjoram over the foil. Place a small sliver of safflower oil over the top of the onion. Close the foil and refrigerate overnight, about 8 hours. Oil should flatten during baking.
Prepare the horseradish by mixing with the bouillon filling and marjoram. Set aside, reserving 1/2 cup of liquid from the horseradish.
In a medium skillet, brown onion in the remaining marinade liquids on all sides, adding salt and garlic powder. Remove from heat and continue to brown on all sides, stirring liberally.
Trim the ends of the dogs onto the foil. Dunk the bottom half into the skillet, then set aside. Sprinkle the bottom half the lip of the pan with a thinly sliced green pepper and place it toward the middle of the serving crust. Drop 1 tablespoon of stuffing around the inside edge and secure with a tissue. Brush the bottom of pan with the gravy stain and reserve gravy filling. Serve hot flat or over a medium serving platter or crumb. Garnish with red wine and fresh parsley followed by brown mustard if desired.
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