New York Style Hot Dog With Onion Sauce Recipe

Name: New York Style Hot Dog With Onion Sauce Recipe
Prep time: 10 min
Cook time: 34 min
Total time: 44 min
Yield: 4
Cuisine: American
Ingredients: ½ cup Water (½ cup water); 1 tsp Cornstarch (1 teaspoon cornstarch or arrowroot); 1 tbsp Tomato Paste (1 tablespoon tomato paste); 1 tbsp Balsamic Vinegar of Modena (1 tablespoon inexpensive balsamic vinegar); 1 tsp Dijon Mustard (1 teaspoon Dijon-style mustard); 1 tsp Brown Sugar (1 teaspoon brown sugar); ¼ tsp Hot Sauce (¼ teaspoon hot pepper sauce); 1 pinch Cinnamon (1 pinch of cinnamon); 1 tbsp Olive Oil (1 tablespoon olive oil); 2 pieces Red Onion (2 large red onions, peeled thoroughly and sliced thin); ½ tsp Kosher Salt (½ teaspoon Morton Coarse Kosher Salt); 2 pieces Garlic (2 garlic cloves); 4 pieces All-Beef Frankfurter (4 all-beef frankfurters, preferably Sabretts); 4 pieces Bun (4 buns); 0 pieces Sauerkraut (Sauerkraut from the refrigerator section, not the can); 0 pieces Spicy Brown Mustard (Spicy brown Dijon-style mustard)

New York Style Hot Dog With Onion Sauce Recipe - Dinner,Lunch,Main Course,Sauces And Condiments (American)

44 minAmerican

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Water½ cup · ½ cup water
Cornstarch1 tsp · 1 teaspoon cornstarch or arrowroot
Tomato Paste1 tbsp · 1 tablespoon tomato paste
Balsamic Vinegar of Modena1 tbsp · 1 tablespoon inexpensive balsamic vinegar
Dijon Mustard1 tsp · 1 teaspoon Dijon-style mustard
Brown Sugar1 tsp · 1 teaspoon brown sugar
Hot Sauce¼ tsp · ¼ teaspoon hot pepper sauce
Cinnamon1 pinch · 1 pinch of cinnamon
Olive Oil1 tbsp · 1 tablespoon olive oil
Red Onion2 pieces · 2 large red onions, peeled thoroughly and sliced thin
Kosher Salt½ tsp · ½ teaspoon Morton Coarse Kosher Salt
Garlic2 pieces · 2 garlic cloves
All-Beef Frankfurter4 pieces · 4 all-beef frankfurters, preferably Sabretts
Bun4 pieces · 4 buns
Sauerkraut0 pieces · Sauerkraut from the refrigerator section, not the can
Spicy Brown Mustard0 pieces · Spicy brown Dijon-style mustard

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Steps

1Prep. Combine the water and cornstarch in a bowl and whisk it until there are no more lumps. whisk in the tomato paste, balsamic, mustard, brown sugar, hot sauce, and cinnamon. Also mince or press the garlic.
2Cook. Warm the oil in a large skillet, not a non-stick, over medium high heat. Add the onions and sprinkle with the salt. This helps pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown. Whatever you do, do not let them burn. Add the garlic and cook for another minute.
3Add the liquid, stir, and rub the pan with the wooden spoon to scrape up all the flavorful fond, the brown bits on the bottom. Turn the stove to low and simmer with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add water if needed. The final result should be thick, not runny, but not pasty. After an hour, taste and adjust salt and other flavors as you wish.
4While the onions are simmering, warm the kraut in a pan or for 15 seconds in the microwave, cook the franks, and prepare the buns.
5Serve. Lovingly place the frank on the bun, squirt on the mustard, add the onions, and then the kraut. Hum quietly, I'll take Manhattan...