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    You are in: Home / Community Forums / U.S. Regional Cooking / HELP: question about New York Red Onion Sauce for hot dogs
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    HELP: question about New York Red Onion Sauce for hot dogs

    peg_lyn
    Sat Aug 21, 2010 8:42 am
    Semi-Experienced "Sous Chef" Poster
    HELP! This proud Southerner has a question about NY red onion sauce for hot dogs: Is it served hot or cold?
    We are having a BBQ with the theme of Regional style hot dogs, i.e. Chicago dogs, coneys, etc and I do not know whether the onion sauce should be warm or cold. Please advise! Thanks
    Rita~
    Sun Aug 22, 2010 9:07 pm
    Forum Host
    This Onions in Red Sauce for Hot Dogs can be sreved hot or cold
    peg_lyn
    Mon Aug 23, 2010 9:31 am
    Semi-Experienced "Sous Chef" Poster
    Thank you Rita. We actually had our BBQ on Sat and we just decided to serve it warm.. It was a big hit.
    PaulO in MA
    Thu Sep 23, 2010 4:06 pm
    Food.com Groupie
    The Sabrett's red asuce that us used in New York City has been posted on this site.

    Here it is with the discussion, as published in the New Tork Times several years ago.

    "Sabrett Onions in Sauce (for hot dogs)

    Here's a cool clone for the tangy orange/red onion sauce slathered over hot dogs ordered from Sabrett push carts. Fort a buck or two you can grab a hot dog with the works on the fly from these popular umbrella-covered food carts in many major cities. You find hundreds of 'em in New York City, especially around Central Park (that's where the sample for this re-creation was obtained). While most of the Sabrett toppings are standard hot dog fare - ketchup, mustard, sauerkraut - the onion sauce is a real Top Secret recipe. And it's one that we can now slam into the "solved" file.

    1 ½ teaspoons olive oil
    1 medium onion, sliced thin and chopped
    4 cups water
    2 tablespoons tomato paste
    2 teaspoons cornstarch
    ½ teaspoon salt
    ¼ teaspoon crushed red pepper flakes
    ¼ cup vinegar

    1. Heat the oil in a large saucepan over medium heat.

    2. Sauté sliced onion in the oil 5 minutes, until onions are soft but not brown.

    3. Add water, tomato paste, corn syrup, cornstarch, salt, and red pepper flakes and stir.

    4. Bring the mixture to a boil, then reduce heat and simmer for 45 minutes. Add vinegar. Continue to simmer for an additional 30 to 45 minutes or until most of the liquid has reduced and the sauce is thick.

    Makes about 1 cup."
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