New York Pushcart Onions For Hot Dogs Recipes

NEW YORK STREET CART DOG

Steps:

• Onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and saute until they are soft. Stir in the honey, cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce, salt and black pepper. Bring to a simmer and cook until the sauce thickens, about 10 to 15 minutes. Transfer the mixture to a bowl and let it cool to room temperature before serving. (Chef's Note: The sauce can be refrigerated, covered, for up to 2 days.)
• Assembly: Put the boiled hot dogs onto the buns. Spread the bottom half of each bun with some mustard and top each hot dog with the onion sauce or sauerkraut or both.

NEW YORK HOT DOG CART ONION SAUCE

Steps:

• In a small sauce pan place vegetable oil, and onions.
• Cook over medium heat; saute until onion is soft; don't burn it.
• Quickly add ketchup, water, stir.
• Stir for at least 20 minutes or until the water is reduced about 1/2.
• Note: I had to mention a measurement in order for this recipe to go through. The truth is to use a pinch of cinnamon and a pinch of salt.
• This is the true recipe for Onion Sauce for New York Hot dogs.
• When I use the sauerkraut I boil it with added water to make it softer.

NEW YORK PUSHCART ONIONS (FOR HOT DOGS)

Steps:

• 1. Heat vegetable oil in a large skillet over medium heat; cook and stir onions and green bell pepper until onions are slightly browned and soft, 8 to 12 minutes.
• 2. Mix in ketchup, sugar, chili powder, hot pepper sauce, and cinnamon until thoroughly combined.
• 3. Pour in water, bring mixture to a boil, and simmer uncovered until onions are tender, about 10 more minutes.
• 4. Serve with your favorite hot dog.

NEW YORK-STYLE HOT DOG ONIONS

Steps:

• Heat oil in a large skillet over medium heat. Add onions; cook and stir occasionally until the onions are slightly browned and somewhat soft, about 10 minutes. Stir in the ketchup, brown sugar, chili powder, hot sauce and cinnamon; mix well. Add the water and bring mixture to a boil; simmer, uncovered, until onions are completely tender and the liquid is mostly evaporated, an additional 10 minutes.

NEW YORK HOT DOGS

Steps:

• Gather the ingredients.
• Add the oil and onions to a small saucepan over medium heat. Sauté until the onions are soft, about 5 minutes.
• Add the honey, chili powder, and cinnamon. Sauté until fragrant, about 1 more minute.
• Add the water, ketchup, hot sauce, Worcestershire sauce, salt, and pepper. Stir and bring to a simmer. Continue to cook until the sauce is bubbly and thick, 10 to 15 minutes.
• Let the onions cool in a covered container while you make the hot dogs.
• Bring 8 cups of water to a boil on high heat in a large pot. Add the hot dogs and continue to boil until heated through, 3 to 5 minutes.
• Add mustard to each bun. Top with the hot dog, followed by the onion sauce and sauerkraut, if using. Serve immediately with your favorite chips or sides.

NEW YORK PUSHCART ONIONS (FOR HOT DOGS)

Steps:

• Heat vegetable oil in a large skillet over medium heat; cook and stir onions and green bell pepper until onions are slightly browned and soft, 8 to 12 minutes. Mix in ketchup, sugar, chili powder, hot pepper sauce, and cinnamon until thoroughly combined. Pour in water, bring mixture to a boil, and simmer uncovered until onions are tender, about 10 more minutes.

N. Y. PUSHCART ONION SAUCE

Steps:

• In a medium sized kettle, heat the oil over medium heat; add the onions and saute until golden and limp, about 7 minutes.
• Mix in the ketchup, then add the cinnamon, chili powder, hot pepper sauce and salt.
• Pour in the water and stir.
• Bring the mixture to a boil, reduce heat, and simmer, uncovered, for about 10 minutes or until the mixture is heated through.

SABRETT ONIONS IN SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat. Sauté the sliced onions in oil for 5 minutes, until the onions are soft but not brown.
• Add 3 cups of water, corn syrup, corn starch, tomato paste, salt, and pepper flakes and stir. Bring to a boil, then lower the heat and simmer for 45 minutes.
• Add vinegar. Continue to simmer an additional 30-45 minutes or until most of the liquid has reduced and the onionsauce is thick.

NEW YORK STREET CART HOT DOGS

Steps:

• For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving.
• For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.
• For the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.