Nathans Onion Sauce Food

ONION SAUCE

Steps:

• Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
• Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.

NEW YORK HOT DOG CART ONION SAUCE

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.

SABRETT STYLE NEWYORK ONION SAUCE (NATHAN'S)

Steps:

• 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.
• Warm the oil in a large skillet (cast iron is best) over medium high heat. Add the onions and sprinkle with the salt to pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown.
• Add the garlic and cook for another minute.
• Add 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.

CONFIT OF ONIONS WITH LABNEH SAUCE

Steps:

• Heat oil in nonstick frying pan, and add onions. Reduce heat to low, and cook very slowly, adding a little water if necessary, until onions become golden brown. This may take as long as 30 minutes. The longer you cook, the more flavor in your confit.
• Remove onions to a bowl, and add pomegranate concentrate if desired, mixing well.
• Place labneh in another bowl. Add coriander and salt and pepper to taste. Place dollop of labneh on each latke, and top it with the confit of onions topped with a fresh sprig of cilantro.