Dinner

NYC-Style Hot Dogs with Street-Cart Onions Recipe

ByEthan Lark January 18, 2026January 18, 2026

Introduction

Enjoy a classic NYC-style hot dog topped with rich, sweet, and spicy street-cart onions that bring authentic flavor to your meal. This recipe combines perfectly grilled frankfurters with a tangy sauce and sauerkraut for a true New York street-food experience at home.

Two hot dogs are placed on a silver tray with a white marbled texture. Each hot dog has a soft golden bun holding a light brown sausage. On top of the sausage, there is a layer of white shredded cabbage or sauerkraut. Crispy brown fried onions cover the cabbage, and the hot dogs are each drizzled with bright yellow mustard and red ketchup in thin lines across the length. There is a small amount of shredded white cabbage on the tray nearby. On the sides of the tray, parts of white bowls with additional shredded white cabbage and colorful salad ingredients are slightly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large frankfurters
4 hot dog buns, split
Sauerkraut, to serve
1 tbsp vegetable oil
2 large onions, halved and sliced
1⁄4 tsp ground cinnamon
Large pinch of chilli powder
2 tbsp honey
2 tsp American-style mustard, plus extra to serve
2 tsp ketchup, plus extra to serve
2 tsp tomato purée
2 tsp cider or white wine vinegar
1 tsp Worcestershire sauce

Instructions

Step 1: Heat the vegetable oil in a frying pan over low to medium heat. Add the sliced onions and cook for 10-12 minutes until they are golden and slightly charred in spots.
Step 2: Stir in the ground cinnamon, chilli powder, honey, mustard, ketchup, tomato purée, vinegar, Worcestershire sauce, 2-3 tablespoons of water, and a pinch of salt. Simmer for 1-2 minutes until the onions are saucy, adding a splash more water if dry. Taste and adjust seasoning with extra chilli powder, mustard, or a pinch of sugar if desired. Keep warm or cool and refrigerate.
Step 3: Prepare your cooking method: light a barbecue and wait for the coals to turn ashen, set a gas barbecue to medium, heat a griddle pan over medium heat, or bring a pan of water to a simmer.
Step 4: Cook the frankfurters for about 15 minutes on the barbecue or griddle pan until charred, or simmer in water for 8 minutes.
Step 5: If using a barbecue, warm the hot dog buns over the coals. Spoon some sauerkraut into each bun, add a frankfurter, then spoon over the street-cart onions. Drizzle with extra mustard and ketchup before serving.

Tips & Variations

Add a pinch of sugar when cooking the onions if you prefer a sweeter flavor.
Use spicy brown mustard instead of American-style mustard for a more robust taste.
Try topping with pickled jalapeños for a spicy kick.
The onions can be made ahead and stored in the fridge to save time on the day.

Storage

Store leftover street-cart onions in an airtight container in the refrigerator for up to five days. Reheat gently over low heat, adding a splash of water to loosen the sauce if needed. Hot dogs are best enjoyed fresh but can be kept refrigerated for up to one day and reheated thoroughly before serving.