New York Style Hotdog Onions

New York-style hot dog onions are an iconic street cart staple, featuring a sweet, tangy tomato base simmered with softened yellow onions and warm spices. Typically popularized by brands like Sabrett, this rich red relish contrasts perfectly with the salty snap of a classic beef frank. The addition of ketchup provides sweetness and body, while a subtle pinch of hot sauce and smoked paprika adds an aromatic warmth that elevates the savory profile.

The Onion-Topped Tradition:

Every summer, from time to time my grandmother would pick up my sisters and me for the day. We would walk downtown around Atlantic Avenue, our stomachs rumbling and our eyes eagerly searching for that familiar blue-and-yellow umbrella. It was our favorite ritual, and she always let us order our hot dogs exactly the way we wanted them—piled high with those saucy, sweet street cart onions and a generous squiggle of yellow mustard.

We would eagerly unwrap the steaming, soft buns on a nearby park bench, the juice dripping down our fingers. To wash down the tangy goodness of the mustard and rich onions, Grandma always made sure we had an ice-cold Yoo-hoo ready. The chilled, sweet chocolate drink was the perfect refreshing counterpoint to the savory, salty bite of the iconic "dirty water dog".

Those afternoons became the backdrop of my childhood, representing warmth, laughter, and the simple magic of spending time with my grandmother. Even as we grew older and our lives got busier, we never missed our hot dog dates. To this day, the aroma of simmering onions instantly teleports me back to those sunlit days with my sisters and the woman who made the trips feel so special.

Ingredients:

2 tbsp vegetable oil 

4 ex-large Organic onions,  1/4 inch half moons

Kosher salt 

2/3 cup ketchup 

1 tbsp white vinegar 

1 tsp granulated sugar

2 tsp smoked paprika 

1/4 tsp hot sauce

Freshly ground white pepper 

Directions:

Heat a pan with high sides over medium-low heat. Add the oil, and onions, season with salt and cook slowly until the onions reduce down and become soft and translucent, 60-70 minutes, stirring frequently, and being careful not to caramelize or brown the onions.

While the onions are cooking, in a bowl, combine the water, ketchup, vinegar, sugar, paprika, hot sauce, and season with salt on white pepper. Whisk until well combined and set aside until ready to use.

When the onions are ready, add the sauce mixture to the onions and bring to a gentle simmer while stirring. Lower heat to low and continue simmering while stirring until the sauce thickens, about 3-5 minutes.

Remove from heat, season with salt and white pepper If needed.

How to Serve:

These hot onions are meant to cling tightly to the dog and bun. 

To eat it the classic New York way:

The Bun: 

Steam your bun so it's warm, soft, and pliable.

Layering: 

Apply a streak of mustard, pile on the hot onions, and top with sauerkraut.

Storage: 

These onions can be made in big batches and stored in the fridge for up to a week. They taste even better the next day.

Why This Recipe Works:

This unique recipe works because of its expert balance of fundamental flavors, hitting every part of your palate at once. The plump, salty meat of the all-beef hot dog provides a rich, savory foundation. The sweet and acidic onion sauce cuts directly through that heavy saltiness, while the warm spices and mustard bring sharp, tangy contrasts that wake up your taste buds.

Recipe courtesy of chef Frank A. Saulle

Watch the full video on youtube:

https://youtu.be/pdcH1_RQjaM?si=GJH7ddQNCdzCEiZR