Red Onion Recipes For Hot Dogs

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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.

HOT DOG ONIONS



Hot Dog Onions image

I love the push cart hot dogs, mainly because of the onions they serve on top...so I mixed and matched many different ingredients until I came up with the perfect combination for this recipe! This tastes just like the kind of onions I often would get from my favorite hot dog stands!

Provided by Lillian

Categories     Side Dish     Sauces and Condiments Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 tablespoons corn oil
1 extra large onion, thinly sliced
1 ½ teaspoons hot pepper sauce (such as Frank's RedHot®)
1 teaspoon prepared yellow mustard
1 teaspoon white sugar
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
½ cup water
2 tablespoons tomato paste

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.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 717.3 mg, Sugar 5.7 g

ONIONS IN RED SAUCE FOR HOT DOGS



Onions in Red Sauce for Hot Dogs image

Chopped onions on a hot dog are good but this onion sauce a traditional topping for a New York hot dog is better.

Provided by Rita1652

Categories     Sauces

Time 1h

Yield 15 serving(s)

Number Of Ingredients 9

3 large sweet onions (peeled and sliced or diced)
2 tablespoons olive oil
3 garlic cloves, minced
1/3 cup ketchup
1/4 teaspoon cayenne (optional)
1/4 teaspoon red pepper flakes, crushed (adjust for heat, I option for it!) (optional)
1 tablespoon paprika (Smoked paprika is a nice treat!I use 1/2 smoked and 1/2 sweet)
1/4 cup vinegar
salt

Steps:

  • Sauté garlic and onions in olive oil.
  • When onions are tender add ketchup, choice of cayenne or pepper flakes and paprika.
  • Simmer over a low heat for about 15 minutes.
  • Add vinegar and simmer 30-45 minutes.
  • Add salt to taste.
  • Serve over grilled hot dogs in steamed buns.

Nutrition Facts : Calories 36, Fat 1.9, SaturatedFat 0.3, Sodium 61.1, Carbohydrate 4.6, Fiber 0.7, Sugar 2.5, Protein 0.5

HOT DOG ONION SAUCE



Hot Dog Onion Sauce image

If you like the red onion sauce served on the hot dogs you get from the road side carts, you'll enjoy this easy to prepare sauce.

Provided by Katha

Categories     Sauces

Time 25m

Yield 1 batch

Number Of Ingredients 9

2 tablespoons canola oil
2 medium onions, sliced thin
1/4 cup ketchup
1 pinch ground cinnamon
1/8 teaspoon chili powder
1 dash garlic powder
1 dash hot pepper sauce
1 dash salt
1/2 cup water

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.

Nutrition Facts : Calories 397.6, Fat 28.5, SaturatedFat 2.2, Sodium 849.6, Carbohydrate 36.5, Fiber 4.2, Sugar 23, Protein 3.6

GRILLED HOT DOGS WITH MANGO CHUTNEY AND RED ONION RELISH



Grilled Hot Dogs with Mango Chutney and Red Onion Relish image

Provided by Pam Anderson

Categories     Beef     Mustard     Onion     Fourth of July     Backyard BBQ     Mango     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

1 (9-ounce) jar mango chutney (such as Major Grey's), any large pieces chopped
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon Dijon mustard plus additional for serving
8 beef hot dogs
8 hot dog buns, opened

Steps:

  • Mix chutney, onion, cilantro, and 1 tablespoon mustard in bowl. DO AHEAD_Can be made 1 day ahead. Cover; chill._
  • Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add mustard and relish; serve.

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

HOTDOGS WITH STICKY ROASTED ONIONS



Hotdogs with sticky roasted onions image

Hotdogs are quick and easy, and always a hit with friends. Best of all, plates and cutlery are optional

Provided by Sarah Cook

Categories     Dinner, Main course

Time 45m

Yield Serves 8-10 with seconds

Number Of Ingredients 12

22 rashers unsmoked streaky bacon , 6 halved
16 Cumberland sausages
12 chipolatas
3 white onions , sliced
3 red onions , sliced
3 tbsp olive oil
5 tbsp wholegrain mustard
5 tbsp tomato ketchup
5 tbsp dark muscovado sugar
2 tsp Worcestershire sauce
soft rolls , to serve
oven fries , to serve (optional)

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.

Nutrition Facts : Calories 655 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 4.58 milligram of sodium

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



Iron Chef Hot Dog with Onion and Pepper Relish and Crispy Red Onions image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 19

1/2 cup red wine vinegar
1 tablespoon dark brown sugar
2 teaspoons mustard seeds
1 teaspoon coriander seeds
1 tablespoon extra-virgin olive oil
2 small red onions, 1 finely sliced and 1 finely diced
1 small red pepper, seeded and finely diced
Kosher salt
1 to 2 teaspoons hot sauce
6 large dill pickles, finely diced
2 cups canola oil
1/2 cup all-purpose flour
1/2 teaspoon hot paprika
2 small red onions, sliced into thin rounds
Kosher salt
8 all-beef hot dogs
1 tablespoon canola oil, if pan-frying
8 classic potato hot dog buns
Dijon mustard, for serving

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.

HARD CIDER ONIONS FOR HOT DOGS OR SAUSAGES



Hard Cider Onions for Hot Dogs or Sausages image

Sweet onions cooked in butter and hard apple cider until tender and flavorful make a sweet and sassy complement to your favorite frank-on-a-bun! Use tongs to serve on hot dogs or other sausages in buns with spicy mustard.

Provided by JARRIE

Categories     Side Dish     Sauces and Condiments Recipes

Time 25m

Yield 8

Number Of Ingredients 6

1 tablespoon butter
2 large sweet onions, sliced lengthwise
¼ teaspoon garlic sea salt (such as Morton's®)
½ cup hard cider (such as Woodchuck® Amber)
⅛ teaspoon ground black pepper
1 pinch white sugar, or to taste

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.

Nutrition Facts : Calories 36.9 calories, Carbohydrate 4.6 g, Cholesterol 3.8 mg, Fat 1.5 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 69.6 mg, Sugar 2.7 g

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.

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