Prep 5 mins
Cook 20 mins
This is an easy version of the traditional hot dog topping that's served by New York City street vendors.
- 14.79 ml vegetable oil
- 1 large yellow onion, sliced into 1/4-inch thick rings
- 36.97 ml ketchup
- 2.46 ml light brown sugar
- 0.59 ml chili powder
- 0.25 ml red hot pepper sauce (e.g. Tabasco)
- 0.25 ml ground cinnamon
- 118.29 ml water
- Heat oil in a large skillet over medium heat. Add onions; cook, stirring occasionally, until the onions are slightly browned and somewhat soft, about 10 minutes. Stir in the ketchup, brown sugar, chili powder, hot sauce and cinnamon; mix well. Add the water and bring mixture to a boil; simmer, uncovered, until onions are completely tender and the liquid is mostly evaporated, an additional 10 minutes.
Great recipe and that coming from a New Yorker! Will def make again. Did not have chile powder so used a substitute for that- garlic powder, cumin, cayenne pepper and a bit of oregano- love the little hint of brown sugar and how liquid cooks down to a nice sauce!
I made this recipe over the weekend to take to our neighborhood pub that serves free hotdogs to their patrons. I thought maybe some folks would enjoy something other than catsup, mustard, relish and raw chopped onion to top their dogs. It was liked by some and disliked by others. I'm somewhat in the middle. The onions were okay, but I don't know if I will order a hotdog from a vendor, if I ever make it to NYC again. Thank you for posting an alternative to the norm. (Made for PAC 2014)