New York Pushcart Onions For Hot Dogs Recipes

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NEW YORK HOT DOG CART ONION SAUCE



New York Hot Dog Cart Onion Sauce image

Born in the Bronx, raised in Queens. My father worked for Pan Am in the day (data Control), drove a New York Cab at night, and on the weekends he owned a New York Hot Dog Cart. Before he passed away in February of 2004, he did give me the recipe to the Onion Sauce. When everybody else is saying to use pasta sauce, and this and that, the truth is there are only six ingredients. Bobby Flay is about the only one who got it close. In New York a true New York Hot Dog ordered from a cart is, Nathan Hot Dogs, Mustard, Onion Sauce, and topped with Sauerkraut. I wanted to write this recipe for a long time but after seeing so many Onion Sauce recipes, and hearing how so many people are from New York, it is time to post the original recipe.

Provided by Denises

Categories     Sauces

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 teaspoons vegetable oil
2 medium onions, sliced very thinly
1/4 cup ketchup
1 cup water
1/8 teaspoon salt
1/8 teaspoon cinnamon

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.

Nutrition Facts : Calories 75.5, Fat 3.1, SaturatedFat 0.4, Sodium 325, Carbohydrate 12, Fiber 1.4, Sugar 7.7, Protein 1.2

NEW YORK-STYLE HOT DOG ONIONS



New York-Style Hot Dog Onions image

This is an easy version of the traditional hot dog topping that's served by New York City street vendors.

Provided by Lynn in MA

Categories     Sauces

Time 25m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 large yellow onion, sliced into 1/4-inch thick rings
2 1/2 tablespoons ketchup
1/2 teaspoon light brown sugar
1/8 teaspoon chili powder
1 dash red hot pepper sauce (e.g. Tabasco)
1 pinch ground cinnamon
1/2 cup water

Steps:

  • Heat oil in a large skillet over medium heat. Add onions; cook, stirring 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 PUSHCART ONIONS (FOR HOT DOGS)



New York Pushcart Onions (For Hot Dogs) image

I am a Canadian who spent 6 winters in Florida, and while there I met a person from New York (Brian). I did the cooking for most parties at the park, including snacks for our golf group which met twice a week after golf. Brian told me about the Push Cart Onions and I tried them with the group. They loved them. You can play with this recipe to suit your taste. Add more or less sugar, maybe a little more hot sauce, etc.

Provided by ETHIER65

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 35m

Yield 12

Number Of Ingredients 9

2 tablespoons vegetable oil
2 onions, sliced into 1/4-inch thick rings
½ green bell pepper, thinly sliced
¼ cup ketchup, or more to taste
½ teaspoon white sugar
⅛ teaspoon chili powder
1 dash hot pepper sauce
1 pinch ground cinnamon
1 cup water

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.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 5.3 g, Fat 2.4 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 60.4 mg, Sugar 3 g

NEW YORK STREET CART DOG



New York Street Cart Dog image

Provided by Bobby Flay

Time 35m

Yield 4 to 8 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
2 medium onions, cut into 1/4-inch slices
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 cup ketchup
1/2 cup water
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
8 kosher hot dogs, boiled (recommended: Best's)
8 hot dog buns
Spicy brown mustard, as needed (recommended: Gulden's)
Onion Sauce
Cooked sauerkraut, as needed

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 STREET CART DOGS WITH ONION SAUCE AND GRILLED RED PEPPER RELISH



New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 to 8 servings

Number Of Ingredients 19

2 tablespoons canola oil
2 large onions, halved and thinly sliced
2 teaspoons ancho chile powder
1/2 teaspoon ground cinnamon
1/2 cup ketchup
1/4 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cloves roasted garlic, coarsely chopped
3 grilled red peppers, peeled, seeded and diced
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
Kosher salt and freshly ground black pepper
Dijon mustard
8 all-beef kosher hot dogs
Canola oil
Freshly ground black pepper
Soft poppy seed or regular hot dog buns

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.

NYC-STYLE HOT DOGS WITH STREET-CART ONIONS



NYC-style hot dogs with street-cart onions image

Try these NYC-inspired hot dogs: frankfurters topped with classic caramelised onions, ketchup, American mustard and a little sauerkraut

Provided by Cassie Best

Categories     Lunch, Snacks

Time 30m

Number Of Ingredients 13

4 large frankfurters
4 hot dog buns, split
sauerkraut, to serve
1 tbsp vegetable oil
2 large onions, halved and sliced
1⁄4 tsp ground cinnamon
large pinch of chilli powder
2 tbsp honey
2 tsp American-style mustard, plus extra to serve
2 tsp ketchup, plus extra to serve
2 tsp tomato purée
2 tsp cider or white wine vinegar
1 tsp Worcestershire sauce

Steps:

  • First, make the onions. Heat the oil in a frying pan over a low-medium heat and cook the onions for 10-12 mins until golden and slightly charred in spots.
  • Stir in the cinnamon, chilli powder, honey, mustard, ketchup, tomato purée, vinegar, Worcestershire sauce, 2-3 tbsp water and a pinch of salt. Simmer for 1-2 mins until the onions are saucy, adding a splash more water if they seem dry. Taste and add a little more chilli powder, mustard or a pinch of sugar, if you like. Keep the onions warm if you're serving straightaway or cool and chill. Will keep in an airtight container in the fridge for up to five days. Reheat over a low heat before serving, adding a splash of water to loosen as needed.
  • Light a barbecue and wait until the coals are ashen, set a gas barbecue to medium or heat a griddle pan over a medium heat. Alternatively, bring a pan of water to a simmer. Cook the frankfurters for 15 mins on the barbecue or in a griddle pan until charred, or for 8 mins in a pan of simmering water. If using a barbecue, warm the buns over the coals, if you like. Spoon a little sauerkraut into each bun, top with a frankfurter and spoon over the onions. Drizzle over some extra mustard and ketchup.

Nutrition Facts : Calories 402 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2.1 milligram of sodium

NEW YORK PUSHCART ONIONS (FOR HOT DOGS)



New York Pushcart Onions (For Hot Dogs) image

I am a Canadian who spent 6 winters in Florida, and while there I met a person from New York (Brian). I did the cooking for most parties at the park, including snacks for our golf group which met twice a week after golf. Brian told me about the Push Cart Onions and I tried them with the group. They loved them. You can play with this recipe to suit your taste. Add more or less sugar, maybe a little more hot sauce, etc.

Provided by ETHIER65

Categories     Relishes

Time 35m

Yield 12

Number Of Ingredients 9

2 tablespoons vegetable oil
2 onions, sliced into 1/4-inch thick rings
½ green bell pepper, thinly sliced
¼ cup ketchup, or more to taste
½ teaspoon white sugar
⅛ teaspoon chili powder
1 dash hot pepper sauce
1 pinch ground cinnamon
1 cup water

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

Nutrition Facts : Calories 42.2 calories, Carbohydrate 5.3 g, Fat 2.4 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 60.4 mg, Sugar 3 g

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