Sabrett's Onion Sauce for Hot Dogs

Charmed's Note:

Posted in response to a request, this recipe is supposed to be a copycat for the sauce served on Sabrett hog dogs, one of the more popular street hot dogs in New York.

• Total Time: 1 hrs 40 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Yield: 1 cup

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

Directions:

1. Heat the oil in a large saucepan over medium heat.
2. Sauté the onion in the oil for 5 minutes, or until the onions are soft, but not brown.
3. Add the water, tomato paste, corn syrup, cornstarch, salt, and red pepper flakes, and stir together.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes.
5. Add the vinegar and continue simmering for an additiona1 30-45 minutes, or until most of the liquid is reduced and the sauce is thickened.
6. Makes about 1 cup.

Reviews

[Chef #1531607]

Thanks All, This is a delicious sause. I'm about to eat my hot dogs now. I lived in new york for 10 years so I missed the city's famous dogs. I took the advice of other reviews and made a few adjustments. I used sugar instead of corn syrup I used flour instead of corn starch. I used about 3 1/2 cups of water instead of 4. It took me a while to cook the sauce down and thicken. I would probably try 3 cups next time. I used apple cider vinegar AND half the amount! Someone mentioned the vinegar was a bit much. I agree. I'm glad I usually keep apple cider vinegar. I like the taste better. I hope this helps someone. Thanks for the recipe, you made my sunday dinner :)

[MrRev]

It is a fantastic version of Sabrett's sauce. I was the happiest person in the world when I found this recipe. I have made it several times, and I would also suggest using less water. Three cups of water would be better.

[spooeys]

I finally tried this recipe and it worked out great with a little tweeking. I used a big red onion, 3 1/3rd cups of water, the thing that made it mouth watering was adding a little brown sugar in the last 15 minutes of simmering. I discovered this sauce at a hot dog stand in Los Angeles. I ordered some from Sabrette's directly, because I couldnt find it ANYWHERE. I found this recipe and along with a sabrette dog you cant go wrong. It is much better the next day to let the cider vinegar calm down a little and let the other ingrediants get a chance to mingle. I havent tried to double the recipe yet.