Recipe: Sabrett Onions in Sauce (2)

SABRETT ONIONS
Source: Recipe Source from Grace Wagner
Servings: 6

"These are very similar to the onion topping served on frankfurters by the New York City street vendors."

2 medium onions
1 tablespoon vegetable oil
1 to 1 1/2 tablespoon paprika
1/4 teaspoon cumin
1/8 teaspoon salt
3 dashes pepper
1/2 cup water

Slice onion thinly into rings about 1/4-inch thick or less. Separate rings.

Heat oil. Gently toss in onions till all are coated with oil. Stir in spices. Cover and braise slowly over very low heat, stirring occasionally. Braise about 10 minutes, being sure onions don't brown. Add water, if needed. Braise an additional 10 minutes.

Onions can be made hours in advance, but if they are to be held more than an hour, additional water may have to be added.

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SABRETT ONIONS IN SAUCE (for hot dogs)
Top Secret Recipes version by Todd Wilbur

"Here's a clone for the tangy orange/red onion sauce slathered over hot dogs ordered from Sabrett push carts. For a buck or two you can grab a hot dog with the works on the fly from these popular umbrella-covered food carts in
many major cities. You find hundreds of 'em in New York City, especially around Central Park While most of the Sabrett toppings are standard hot dog fare - ketchup, mustard, sauerkraut - the onion sauce is a real top secret
recipe."

1 1/2 teaspoons olive oil
1 medium onion, sliced thin and chopped
4 cups water
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup vinegar

Heat the oil in a large saucepan over medium heat.

Saute sliced onion in the oil for 5 minutes, until onions are soft but not brown.

Add water, tomato paste, corn syrup, cornstarch, salt, and red pepper flakes, and stir. Bring mixture to a boil, then reduce heat and simmer for 45 minutes.

Add vinegar. Continue to simmer for an additiona1 30 to 45 minutes or until most of the liquid has reduced and the sauce is thick.

Makes about 1 cup.

Comment #1

I came from New York and was thrilled to see this recipe. Having been a cook for what feels like hundreds of years, I thought that this recipe had some flaws before I made it, but decided to try it anyway. These are my complaints and I don't know what other people have said, but I think you ought to rethink this one.

1. One onion? Why bother. I used six huge ones in the second batch and it worked much better.
2. Four cups of water? My goodness, they were swimming. I used one small can of V-8 and it was perfect.
3. Cook first for 45 minutes? By the first cooking they were almost indistinguishable as onions, and by the second 30 minutes they were they were pure thick gravy. I saut ed, then added all the other ingredients (12
ounces of V-8 instead of water) and only cooked until the sauce was thick.
The time depends on the water content of the onions, but it was only about 30 minutes total.

Comment #2

I have an easier recipe for the sabrett onion sauce, that I like a lot, it tastes like the real thing, and it is no fuss!! I do not use exact measurements, but the basics are: I saute some finely chopped onion on medium heat til clear and tender, not browned. Turn burner to low and add
some Heinz Ketchup to the onions (enough to coat the onions well, and a litle extra. I then rub some dried oregano between my hands, into the onion/ketchup mixture. WALAH!!!! I hope you will try this.