New York Onion Sauce Recipes

NEW YORK ONION SAUCE

Steps:

• 1. In a hot skillet, saute onions in veg oil on low heat for about 15 mins. 2.stir in chli powder and cinnamon. 3. Cook and stir one more min. 4.Sir in ketchup,water and hot sauce. 5.Add salt and pepper.

ONION SAUCE

Steps:

• Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
• Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.

NEW YORK HOT DOG ONION SAUCE

Steps:

• Make the sauce: in a medium pan, heat olive oil over medium heat; add in the onions.
• Cook, uncovered, for 10 minutes, stirring often.
• Decrease heat to low and saute onions, stirring often, for 30 minutes, or until onions are softened and translucent but not browned.
• Add remaining ingredients and cook over low heat, uncovered and stirring often, for 1 ½ to 2 hours or until mixture thickens and onions are very tender.
• Taste and adjust seasoning, adding more crushed red pepper and vinegar, if desired.
• Make hot dogs: place hot dogs in buns and top with mustard.
• Add sauerkraut and top with New York Hot Dog Onion Sauce; serve immediately.

SABRETT STYLE NEWYORK ONION SAUCE (NATHAN'S)

Steps:

• Combine the water and cornstarch in a bowl and whisk it until there are no more lumps. whisk in the tomato paste, balsamic, mustard, brown sugar, hot sauce, and cinnamon.
• Warm the oil in a large skillet (cast iron is best) over medium high heat. Add the onions and sprinkle with the salt to pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown.
• Add the garlic and cook for another minute.
• Add the liquid, stir, and rub the pan with the wooden spoon to scrape up all the flavorful fond, the brown bits on the bottom. Turn the stove to low and simmer with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add water if needed. The final result should be thick, not runny, but not pasty. After an hour, taste and adjust salt and other flavors as you wish.

N. Y. PUSHCART ONION SAUCE

Steps:

• In a medium sized kettle, heat the oil over medium heat; add the onions and saute until golden and limp, about 7 minutes.
• Mix in the ketchup, then add the cinnamon, chili powder, hot pepper sauce and salt.
• Pour in the water and stir.
• Bring the mixture to a boil, reduce heat, and simmer, uncovered, for about 10 minutes or until the mixture is heated through.

NEW YORK HOT DOG ONION SAUCE (UNITED STATES)

Steps:

• Saute the onions and the garlic in oil, simmering, about 15 to 20 minutes, until tender, not brown.
• Add the flour and stir and cook at least one minute.
• Add remaining ingredients, cover and simmer 50 minutes.
• If its getting too thick, add a touch more water.
• Remove bay leaves.
• Serve on those next bbq hot dogs, with another slather of mustard on top.
• Yesterday I did make another batch with the cloves added , and I really enjoyed it, so give the cloves a chance if you are not a clove user, it brings out all the flavours of the onions and sweetness and tartness.

NEW YORK PUSHCART ONIONS (FOR HOT DOGS)

Steps:

• Heat vegetable oil in a large skillet over medium heat; cook and stir onions and green bell pepper until onions are slightly browned and soft, 8 to 12 minutes. Mix in ketchup, sugar, chili powder, hot pepper sauce, and cinnamon until thoroughly combined. Pour in water, bring mixture to a boil, and simmer uncovered until onions are tender, about 10 more minutes.