Recipe: NYC Onion Sauce for Hot Dogs (6)

Hi Cheryl,

New York Onion Sauce for Hot Dogs
rec.food.recipes/Nancy Berry (1997)
Makes 4 cups

3 tablespoons olive oil
3 garlic cloves ; peeled -- crushed
3 medium yellow onions; peeled -- sliced
1/4 cup marinara sauce -- bottled sauce
1 pinch crushed red pepper
1 1/2 tablespoons paprika
salt

Heat a large frying pan and add the oil, garlic and onion. Saute until the onion is tender. Add the marinara sauce, red pepper flakes and paprika. Simmer for 15 minutes. Add salt to taste. Serve over hotdogs in steamed buns.

Pushcart Onions
Source: Cheryl Gavard

2 large Onions; peeled -- sliced (not thin)
1 tablespoon 0r 2 Vegetable oil
1/4 cup Ketchup
1 dash Cinnamon
1/8 teaspoon Chili powder
1 dash 0r 2 of Tabasco sauce
1/4 cup Tomato juice
1/4 cup Water
Salt to taste

Saute the onions in the oil until limp and just starting to brown. Mix in the catsup. and stir well. Add the spices and mix well. Add the juice and water and stir well. Bring to a boil and simmer until onions are very soft and thick. About 10 minutes. Serve warmed on Franks. Keeps up to 1-2 months.

NEW YORK CITY HOT DOGS
Source: unknown
Makes 3-4 servings

1/2 cup water
1 medium onion; sliced or chopped
1/3 cup ketchup
4 tbsp. cider vinegar
1 tsp. Coleman's dry mustard
1 tsp. paprika
Freshly ground pepper
6 foot long hot dogs

In saucepan combine water, onion, ketchup, vinegar, dry mustard, paprika, and pepper. Bring to boil. reduce heat; simmer 5 minutes. Arrange hot dogs side by side in shallow 9X9 pan. Cover with onion mixture and bake at 350 degree oven for 30-40 minutes.

Hot Dogs with Street Vendor Style Onions
From: Delicious Orchards, A Collection of Recipes
Shared By: Pat Stockett, 17 Mar 97
Yield: 4 Servings

8 tbsp Vegetable oil
4 cups Onions, cut in quarters and
Diced crosswise
1 1/2 tsp Sweet paprika
1/4 tsp Cumin
1/4 tsp Salt
Freshly ground pepper to
Taste
8 Hot dogs
8 Picnic rolls

Heat oil slightly in a heavy skillet and add onions, tossing until coated with oil. Add paprika, cumin, salt and pepper and toss again. Cover and simmer over low heat (or gently cook over coals) about 25 minutes, stirring often, without allowing onions to brown. Onions should be just a little firm when finished. If mixture becomes dry, add a few Tbsp. water. Grill hot dogs. Open picnic rolls and toast over fire. Put hot dogs in rolls and spoon the onion mixture over them, dividing equally. Serve immediately.

Hot Dog Onions
rec.food.cooking/Judi Matthews (1995)
When we have BBQs I make hot dog onions and everyone likes them a lot.

I cut up a couple of large onions in thin slices, put them in a large pot with a little bit of water on the bottom. Then I add some ketchup, just enough to give them a little color but not so much that they come out tasting just like ketchup, just a good couple of shakes or squirts (depending on the bottle you use). I add a couple of heaping tablespoons of brown sugar, a little more than half a teaspoon of dry mustard, plenty of pepper, around 2 tablespoons of BBQ sauce, a tiny bit of wine (whatever I have on hand), and some cajun seasoning. Then I simmer until the onions are very tender and voila.

Onions in Red Sauce for Hot Dogs
rec.food.recipes/The George Family (1999)
Makes about 1 cup

I can't recall where I got this recipe, but it is delicious and I've made it several times. I find that it takes quite a while for the water to boil down......but it is well worth it.

1 1/2 tsp. olive oil
1 medium onion, sliced thin and then chopped (I prefer a little bit more
onion so add extra myself)
4 cups water
2 tbsp. tomato paste
2 tsp. corn syrup
1 tsp. corn starch (I also add a pinch or two more of this to speed the thickening process)
1/2 tsp salt
1/4 tsp. crushed red pepper flakes (or less if you like it less spicy)
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 additional 30 to 45 minutes or until most of the liquid has reduced and the sauce is thick.

Happy Cooking!

Betsy
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