Hot Dog Onions Food

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 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:

• 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 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.

ITALIAN STYLE HOT DOGS

Steps:

• In a saucepan over medium-high heat, heat enough oil to cover the potatoes to frying temperature (325 to 350 degrees F), and add the potato rounds. Turn them over when they begin to stick to the pan, and fry until the potatoes are browned and crispy on the outside. (The potatoes can also be cooked in a deep fryer for 3 to 5 minutes.) Set the potatoes aside, and turn the heat down to medium.
• Add the hot dogs, onions and peppers to the remaining oil in the saucepan. Let them cook together and exchange flavors until the hot dogs are done and the onions and peppers are beginning to brown.
• To build The Single: Cut the bread into quarters. Starting at the point of one wedge, slice open through the soft middle of the bread, not across the crust and not completely in half. You should be able to peel open the bread just enough to make a pocket for the dog. Mustard can be added to the inside of the bun. Place one dog on the bottom, then pile with the onions, peppers and about half a potato worth of rounds. If the toppings are overflowing the bun, you're doing it just right. Ketchup and sprinkled red pepper flakes can be added on top. Have a fork handy!
• To build The Double: Cut the bread in half. Slice open a pocket in the middle of the half-moon. Put 2 hot dogs on the bottom and double everything, especially the potato rounds - about 1 potato's worth can fit on top!
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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.

NYC-STYLE HOT DOGS WITH STREET-CART ONIONS

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.

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.

STICKY CIDER ONION HOT DOGS

Steps:

• Melt the butter in a pan with the olive oil. Add the onions and a pinch of salt and fry for 25-30 mins or until caramelised. Add the cider and simmer until reduced. Stir in the sugar and vinegar. Mix the mustard with the mayonnaise. Cook the sausages following pack instructions. Split the hot dog buns and fill each with a sausage. Top with the onions and the mustard-mayo.