Hot Dog Onions Recipes

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-STYLE HOT DOG ONIONS

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.

HOT DOG ONIONS

Steps:

• Heat the corn oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in the water and tomato paste; simmer until liquid has reduced, about 20 minutes.

HOT DOG ONION SAUCE

Steps:

• In a medium skillet, heat oil over medium heat.
• Add onion slices.
• Saute about 7-10 minutes until golden& limp.
• Mix in the ketchup.
• Add the cinnamon, chili powder, garlic powder,hot pepper sauce& salt.
• Pour in water.
• Stir.
• Bring to a boil.
• Reduce heat and simmer uncovered about 10 minutes.

HOTDOGS WITH STICKY ROASTED ONIONS

Steps:

• Heat oven to 200C/180C fan/gas 6. Wrap a whole bacon rasher around each Cumberland sausage and a half rasher around each chipolata. Spread out in 1-2 large, shallow baking trays.
• In a large roasting tin, toss the sliced onions with the oil, then roast on the top shelf of the oven with the sausages below for 20 mins. Mix together the mustard, ketchup, sugar and Worcestershire sauce with some seasoning. After 20 mins, stir this into the onions. Roast for 10 mins more until sticky, then remove from the oven and keep warm. The sausages should be cooked by now, but if they're not browned and crisp, tip off any juices and grill until done to your liking.
• Split the buns and serve with the crisp bacon-wrapped sausages, sticky roasted onions and oven fries, if you like.

HARD CIDER ONIONS FOR HOT DOGS OR SAUSAGES

Steps:

• Melt butter in a large skillet over medium heat. Add onions and garlic salt; cook and stir until tender and just starting to brown, 5 to 10 minutes. Add hard cider and black pepper; simmer, covered, until flavors combine, about 10 minutes.
• Uncover skillet and cook until cooking liquid evaporates, about 5 minutes. Add sugar as needed.

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.

HOT DOG ONIONS

Steps:

• Heat oil in a med. size skillet on med/high heat. Add onions and cook til onions are very limp and all fluid is evaporated. Add all the remaining ingredients except for the tomato paste and water. And simmer uncovered for a few minutes. Then add the tomato paste and water. And simmer uncovered again til it reduces in half. Serve ontop of cooked hot dogs.

HOT DOG ONIONS

Steps:

• 1. Add olive oil to large skillet over medium heat. Saute onions until soft and translucent.
• 2. In a bowl, combine ketchup and barbecue sauce,mixing well. pour mixture into skillet,covering onions entirely.Simmer 10 minutes, stirring occasionally. May be frozen and reheated.

IRON CHEF HOT DOG WITH ONION AND PEPPER RELISH AND CRISPY RED ONIONS

Steps:

• For the relish: Bring the red wine vinegar plus 1/4 cup water to a gentle simmer in a medium saute pan over medium heat. Add the sugar, mustard seeds and coriander seeds. Simmer until the liquid reduces to a syrup consistency and the seeds become tender, 10 to 12 minutes. Transfer to a medium bowl.
• Heat the oil in the same pan over medium heat until it smokes lightly. Add the onions and red pepper and cook over high heat until slightly tender, 2 to 3 minutes. Season with salt. Remove from the heat and add to the reduced vinegar mixture along with the hot sauce and pickles. Stir to blend, then transfer to a bowl and refrigerate for at least 2 hours and up to 48 hours.
• For the crispy onions: Heat the oil to 350 degrees F in a medium pot.
• Stir together the flour and paprika in a medium bowl, then add the onion slices and toss to coat. Test the oil by dropping in one onion slice. It should fall to the bottom, begin to bubble, rise to the top and fry gradually. Prepare a baking sheet fitted with a kitchen towel, and get a slotted spoon ready. Shake the excess flour off half of the onions and drop them in the oil. Gently swirl them with the spoon so they fry more evenly on all sides, until they are golden brown, 1 to 2 minutes. Remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with salt. Repeat with the remaining onions.
• For the hot dogs: Boil or pan-fry? Your choice. (See Cook's Note.) If you want to boil the dogs, place the dogs in a pan with enough simmering water to cover them and gently cook over medium-low heat until fully hot, 8 to 10 minutes. To pan-fry, add them to a little hot oil in a medium saute pan over medium heat until they are golden brown on all sides, 8 to 10 minutes.
• Toast the buns in the toaster or a hot (350 degree F) oven until golden brown, 3 to 5 minutes. Spread a layer of mustard down the length of the dogs and place them in the buns. Top with hearty helpings of the relish and even layers of the onions all the way down the bun.

HERBY STREET DOG SANDWICH RECIPE BY TASTY

Steps:

• Make the caramelized onions: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onions and reduce the heat to low. Allow to caramelize, stirring frequently, for 30 minutes, or until deep in color. Remove the pot from the heat.
• Make the quick-pickled Fresno chiles: In a small bowl, mix together the sugar and apple cider vinegar. Add the Fresno chiles, then set aside until ready to serve.
• Make the cucumber-herb salad: In a medium bowl, toss together the cucumber, dill, parsley, oregano, mint, spring onion, olive oil, and lemon juice. Season with salt and pepper to taste.
• Make the Sriracha ketchup: In a small bowl, stir together the agave, Sriracha, and ketchup.
• Make the Dijonnaise: In a small bowl, stir together the lemon juice, Dijon, and mayonnaise. Season with salt and pepper to taste.
• Make the hot dogs: Preheat the broiler to high.
• Heat a grill pan over medium heat and grease with nonstick spray. When the pan is hot, add the butterflied hot dogs, flat-side down. Place a grill weight (or a few plates) on top to keep them flat. Cook until beginning to crisp around the edges and grill marks appear, 4-6 minutes.
• Carefully cut or tear the Hawaiian rolls into 4 rows of 2-3 rolls each. Split the Hawaiian rolls lengthwise with a bread knife, keeping a long side intact. Brush with the olive oil and place, cut-side up, on a baking sheet.
• Turn the broiler on high, then broil the rolls until golden brown, about 3 minutes.
• Lay a hot dog atop a toasted roll and top with some of the cucumber herb salad, caramelized onions, Sriracha ketchup, and Dijonnaise. Finish with a few pickled chiles. Repeat with the remaining ingredients.
• Enjoy!

CHEESEBURGER HOT DOGS WITH STICKY SWEET & SOUR ONIONS

Steps:

• If making your own burger sauce, mix all the ingredients together in a small bowl, cover and chill until needed. Can be made up to two days ahead. Tip the mince into a bowl and season well with salt and pepper. Use your hands to scrunch everything together, then divide the mince into four portions. Mould each portion into a sausage slightly longer than the hot dog buns. Roll gently on a tray to neaten, then cover and chill for at least 1 hr. Will keep chilled for up to 24 hrs.
• Light a barbecue and wait until the coals are ashen, or set a gas barbecue to high. For the onions, heat the oil in a cast iron pan set over the barbecue (or do this in a frying pan on the hob). Scatter in the onions along with a generous pinch of salt and the sugar, and cook for 20-25 mins, stirring now and then until the onions are golden and slightly burnt in places. Carefully splash in the vinegar and cook for a few minutes more until the onions are jammy. Remove from the heat and set aside.
• Brush a little oil over the hot dogs and barbecue for 10 mins until just cooked through, with char marks on all sides. Drape the cheese over the hot dogs and continue to cook for a few minutes until the cheese has melted - if your barbecue has a lid, close it to melt the cheese quickly. Meanwhile, toast the cut sides of the buns if you like. Stuff the buns with the hot dogs, then top with the sticky onions, gherkins and burger sauce, or whatever your favourite condiments are.

HOT DOG ONIONS WITH ONLY 4 EASY INGREDIENTS

Steps:

• Slice onions put in a large bowl. Heat large skillet and melt stick of butter (do not burn), add onions to skillet raise heat to high and keep mixing until onions are carmalized (approximately a 1/2 hour to 45 minutes, again not burnt just carmalized). Add ketchup and hot sauce (2-4 tablespoons depending on how hot you like them), lower flame and simmer for about 10 minutes continuing to turn onions so all the onions get coated. Serve on hot dogs, sausage patties or anything you want. My husband was actually eating it by the spoon.