Aug 03

When visiting New York City, there’s one thing you can’t miss, the hot dog vendors. And there’s one thing these vendors have that we’ve not seen anywhere else, the onions they put on top, along with mustard and sauerkraut. Not just any brand, this is specific to the Sabrett vendors. We recently made this recipe and would like to share it here.


1 1/2 teaspoons olive oil
1 medium onion, sliced thin & chopped
4 cups water
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 cup vinegar

Heat the oil in a large saucepan over medium heat.
Saute sliced onion in the oil for 5 minutes, until onions are
soft, but not brown.
Add water, tomato paste, corn syrup, cornstarch, salt and red
pepper flakes, and stir.
Bring mixture to a boil, then reduce heat and simmer for 45 minutes.
Add vinegar. Continue to simmer for an additiona1 30 to 45 minutes (last 15 or so minutes with no lid)
or until most of the liquid has reduced and the sauce is thick.
Makes about 1 cup.

For anyone who has eaten the original, and tries this, let us know what changes you’d suggest, it’s 99% of the way there but we suspect it can still use some minor tinkering. Enjoy.

Note: The recipe used to include 1/4 teaspoon crushed red pepper flakes, but we found it too spicy and don’t add it any longer.

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4 Responses to “New York Hot Dog Onions”

  1. Rachel Says:

    Thanks so much for posting this. I have been looking for a long time for a good recipe similar to the NY Hot Dog vendors onion topping. I am looking forward to trying this.

    Brooklyn, NY

  2. Ashley Says:

    Thank you, I visited NYC back in 1998 with my senior drama class. I got one of those glorious hot dogs with the onions. Ever sense then I’ve craved another but live in Southwest Va and no chance of finding anything like them here. So big thanks! 13 years is along time to wait.

  3. Hyson Says:

    Thank u soooo much, I’m a New York native who moved to GA and has been missing this for so long….

  4. admin Says:

    Since posting the recipe, I’ve made it a number of times. Last time, I doubled the recipe, but not the water, I kept it at 4 cups, and added one more as it was cooking. All else was doubled. It was taking a lot of time to reduce to the right thickness. Still, worth the wait. Thanks for visiting!

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