Sabrett Onions In Sauce Food

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

Ingredients

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

SABRETT ONIONS IN SAUCE

Sabrett Onions in Sauce image

Make this New York City classic hotdog topping at home and enjoy delicious New York street food whenever you want. Warm your bun, put in your dog, squirt on some mustard, and add these onions. Yummy!

Provided by Stephanie Manley

Categories Sauces

Time 1h30m

Number Of Ingredients 9

Ingredients

1 1/2 teaspoons Olive oil
2 cups Onions, sliced thin and chopped
3 cups Water
2 tablespoons Tomato Paste
2 teaspoons Corn Syrup
1 tablespoon Cornstarch
1/2 teaspoon Salt
1 teaspoon Red pepper flakes
1/4 cup Vinegar

Steps:

Heat the oil in a large saucepan over medium heat. Sauté the sliced onions in oil for 5 minutes, until the onions are soft but not brown.
Add 3 cups of water, corn syrup, corn starch, tomato paste, salt, and pepper flakes and stir. Bring to a boil, then lower the heat and simmer for 45 minutes.
Add vinegar. Continue to simmer an additional 30-45 minutes or until most of the liquid has reduced and the onionsauce is thick.

Nutrition Facts : Calories 23 kcal, Carbohydrate 5 g, Sodium 147 mg, Sugar 3 g, ServingSize 1 serving

SABRETT STYLE NEWYORK ONION SAUCE (NATHAN'S)

Sabrett Style NewYork Onion Sauce (Nathan's) image

To make the Famous Nathan's Frank warm the bun and krout and put in your Sabrett dog. Squirt on brown mustard, add these onions and then the kraut.

Provided by Ambervim

Categories < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup water
1 teaspoon cornstarch (or arrowroot)
1 tablespoon tomato paste
1 tablespoon balsamic vinegar (inexpensive)
1 teaspoon Dijon mustard
1 teaspoon brown sugar
1/4 teaspoon hot pepper sauce
1 pinch cinnamon
1 tablespoon olive oil
2 large red onions, peeled and sliced thin
1/4 teapoon table salt
2 teaspoons garlic, minced

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.

Nutrition Facts : Calories 76.6, Fat 3.5, SaturatedFat 0.5, Sodium 59.2, Carbohydrate 10.7, Fiber 1.5, Sugar 5.4, Protein 1.2

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