Sabrett's Onion Sauce for Hot Dogs by Todd Wilbur

READY IN: 1hr 40mins
Recipe by Charmed

From Top Secret Recipes 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.

Top Review by 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.

Ingredients Nutrition


  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.

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