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.

[Zanne101]

I have made this sauce for 25 years (with some changes) for a vendor. It should take no more than 30 minutes, start to finish for the whole thing. There is WAY too much water, which is why you're cooking it so long - to evaporate the water. You should have no more than 1 or 1 1/4 cup total of water and the other ingredients if you're using a large onion (10-12oz). This is a simple and quick recipe but all the excess liquid is making this more difficult than it has to be. It also tastes better the next day after all the flavors mellow.
BTW, cornstarch is better, it makes the sauce glossier.