New York Style Hot Dogs

  Since today is recipe day and with the party just behind us, I figured I'd share a recipe I used for the hot dog bar.  It took FOREVER for me to make the onion sauce for the New York Style Hot Dogs and since I put so much effort into it, I had to try it and disappointingly, I think I was the only one who did.  They were missing out.  I am not a hot dog person and I have been craving another one of those dogs since the party!  It is definitely replacing my former favorite, the slaw dog.  Anyway, without any further ado, here is a recipe for a New York hot dog (and it is as authentic as it gets):

Sabrett-style Onion Sauce Recipe

Makes. 4 hot dogs
Preparation time. 1 hour

Onion Sauce Ingredients
1/2 cup water
1 teaspoon cornstarch or arrowroot
1 tablespoon tomato paste
1 tablespoon inexpensive balsamic vinegar
1 teaspoon Dijon-style mustard
1 teaspoon brown sugar
1/4 teaspoon hot pepper sauce1 pinch of cinnamon

1 tablespoon olive oil
2 large red onions, peeled thoroughly andsliced thin
1/4 teapoon table salt
2 cloves of pressed or minced garlic

About the onions. Red onions often have an extra layer of tough paper under the outer layer. Make sure you remove it.

About the tomato paste. If you want, you can substitute a 2 tablespoons of ketchup or a sweet tomato based Kansas City style barbecue sauce for the tomato paste.

The hot dog
4 all-beef frankfurters, preferably Sabretts
4 buns
Sauerkraut from the refrigerator section, not the can
Spicy brown Dijon-style mustard

Do this
1) 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.

2) Warm the oil in a large skillet, not a non-stick, over medium high heat. Add the onions and sprinkle with the salt. This helps pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown. Whatever you do, do not let them burn. Add the garlic and cook for another minute.

3) 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.

4) While the onions are simmering, warm the kraut in a pan or for 15 seconds in the microwave, cook the franks, andprepare the buns.

5) Lovingly place the frank on the bun, squirt on the mustard, add the onions, and then the kraut. Hum quietly, I'll take Manhattan...

Recipe courtesy of http://www.amazingribs.com/recipes/hot_dogs_and_sausages/new_york_hot_dogs.html