Description
This recipe features classic NYC-style hot dogs topped with flavorful street-cart onions. The onions are slowly cooked with spices, honey, and tangy condiments to create a sweet and savory topping reminiscent of traditional New York street food. Served with sauerkraut in toasted buns, this dish delivers an authentic and delicious hot dog experience.
Ingredients
Scale
Hot Dogs and Buns
- 4 large frankfurters
- 4 hot dog buns, split
- Sauerkraut, to serve
Street-Cart Onions
- 1 tbsp vegetable oil
- 2 large onions, halved and sliced
- 1/4 tsp ground cinnamon
- Large pinch of chili 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
- Prepare the Onions: Heat the vegetable oil in a frying pan over low to medium heat. Add the halved and sliced onions and cook them gently for 10-12 minutes, stirring occasionally until they turn golden and develop slight charring in spots.
- Make the Onion Sauce: Stir in the ground cinnamon, chili powder, honey, 2 tsp mustard, 2 tsp ketchup, tomato purée, vinegar, Worcestershire sauce, 2-3 tbsp water, and a pinch of salt into the onions. Simmer for 1-2 minutes until the mixture becomes saucy, adding additional water if the onions appear dry. Taste and adjust by adding more chili powder, mustard, or a little sugar if desired. Keep the onion mixture warm if serving immediately, or cool and refrigerate in an airtight container for up to five days. Reheat gently before serving, adding water as needed to loosen the sauce.
- Cook the Frankfurters: Light a barbecue and wait until the coals are ashen, set a gas barbecue to medium, or heat a griddle pan over medium heat. Alternatively, bring a pan of water to a simmer. Grill or griddle the frankfurters for about 15 minutes until they are charred and cooked through. If using simmering water, cook frankfurters for approximately 8 minutes until hot. To warm buns on barbecue, place them over the coals briefly.
- Assemble the Hot Dogs: Spoon some sauerkraut into the split buns, place a cooked frankfurter on top, then generously spoon the warm street-cart onions over the hot dog. Drizzle additional mustard and ketchup over the top to taste and serve immediately.
Notes
- For a spicier onion topping, adjust the chili powder to your preference.
- Onions can be made ahead and stored refrigerated for up to five days.
- Warming the buns over the barbecue coals adds an authentic smoky flavor.
- Simmering hot dogs in water is a good alternative if you don’t have access to a grill or griddle.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Keywords: NYC hot dogs, street-cart onions, grilled hot dogs, sauerkraut hot dogs, American street food
