Hot Dog Onion Sauce
Make New York-style hot dog onion sauce in just 20 minutes! Tender onions simmered in a sweet, tangy tomato sauce for the perfect hot dog topping.
Ingredients
- 3 white onions thinly sliced
- ½ cup tomato ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- 1 teaspoon chili powder
- 2 tablespoon oil
Instructions
- Heat oil in a saucepan and cook the sliced onions on medium-low heat, stirring occasionally.
- Once they soften and turn light golden brown, add in the ketchup, apple cider vinegar, brown sugar, ground cinnamon and chili powder.
- Turn down the heat and cook until the mixture thickens and the onions soften further.
- Take off heat, allow it to cool down and serve or store for later.
Notes
- Use white onions for a classic New York-style hot dog onion sauce. Yellow onions work just as well, while sweet onions will give the sauce a slightly sweeter flavor.
- Slice the onions thinly and evenly so they soften quickly and cook at the same rate. A mandoline slicer works well for this.
- Cook the onions over medium-low heat until softened and lightly golden before adding the sauce ingredients. Avoid browning them too much, as they should remain tender rather than crispy.
- Don't rush the initial cooking step, as the vinegar and ketchup can slow down the softening of the onions once added.
- Stir the sauce occasionally as it simmers, scraping the bottom of the pan to prevent the ketchup and brown sugar from sticking or burning.
- Adjust the brown sugar and apple cider vinegar to suit your taste if you prefer a sweeter or tangier sauce.
- Reduce the chili powder for a milder sauce, or add a pinch of red pepper flakes or cayenne pepper for extra heat.
- Add a splash of water if the sauce becomes too thick before the onions are completely tender.
- Let the sauce cool slightly before serving, as it will thicken further as it sits.
- Serve warm over hot dogs, grilled sausages, burgers, or vegetarian hot dogs. It also makes a delicious topping for loaded fries.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan, adding a little water if needed.
- Freeze the cooled sauce in small, airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 182kcalCarbohydrates: 30gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 288mgPotassium: 244mgFiber: 2gSugar: 23gVitamin A: 304IUVitamin C: 7mgCalcium: 39mgIron: 1mg
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