Manhattan's Sabrett's Hot Dogs With Their Famous Onion Sauce

Prep Time
Cook Time
Ready In

"In Manhattan, Sabrett's is well known for their garlicky all-beef franks. Sabrett's make their dogs custom-made and in Manhattan they are well known all over the city by their yellow and blue umbrellas. They are served with mustard and warm sauerkraut, like the Coney Island Hot Dog, but Sabrett's have a rich orange colored sweet-tart onion sauce. By itself, the onion sauce is nothing special. But with the mustard and kraut, it is the perfect balancer. The recipe given here is a clone that was tested and deconstructed to resemble the original (the original is a secret recipe). Source: amzingribsdotcom"

Original is 4 servings


  • Serving Size: 1 (253.5 g)
  • Calories 308.4
  • Total Fat - 15.5 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 27.3 mg
  • Sodium - 720.6 mg
  • Total Carbohydrate - 31.5 g
  • Dietary Fiber - 3.7 g
  • Sugars - 7.9 g
  • Protein - 10.4 g
  • Calcium - 116.1 mg
  • Iron - 3 mg
  • Vitamin C - 15.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 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.

Step 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).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

While the onions are simmering, warm the kraut in a pan or for 15 seconds in the microwave, cook the franks (I'd steam them), and prepare the buns (I'd toast them in a skillet lightly with butter).

Step 7

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

Step 8

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

Step 9

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.*


No special items needed.

9 Reviews

Chef Potpie

Yummy onion sauce! Sweet and a bit tangy. I was unsure about the cinnamon as a little goes a long way for me, so I used just a tiny pinch. Hubs said he would like this sauce on other things as well. Even steak. We used big spicy dogs and served them on outdoor rolls. Delicious!


review by:
(20 Aug 2021)


We loved this hot dog. According to my DH the onions made the dish.


review by:
(28 Jul 2021)


Terrific hotdogs! I read the directions quickly and cooked the onions for an hour before adding the liquid ingredients! But it worked and I didn't burn anything! DH loved them, too.


review by:
(20 Jul 2021)


The onion relish is great! I only let it simmer about 20 minutes instead of the hour.....didn't notice that until I already had fries in the oven, and the onion relish/sauce still turned out great. Know its not gourmet, but this may have to go in my favorites file.


review by:
(15 Jul 2021)


Yum! They are so delicious; you will eat more than one! Great on the grill or inside. Winner winner!


review by:
(5 Dec 2020)


This sauce is so good on hot dogs and sausages. If you try it I bet you can't eat just one!


review by:
(3 Jul 2019)

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