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

Here's how you make Manhattan's Sabrett's Hot Dogs With Their Famous Onion Sauce
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  • Servings: 4
  • Prep: 15m
  • Cook: 20-25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1/2 cup water
  • 1 teaspoon cornstarch (or arrowroot)
  • 1 tablespoon tomato paste (Refer to NOTE below)
  • 1 tablespoon balsamic vinegar (inexpensive)
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon brown sugar
  • 1/4 teaspoon hot pepper sauce
  • Cinnamon, 1 pinch of
  • 1 tablespoon olive oil
  • 2 large red onions, peeled thoroughly and sliced thin (Refer to NOTE below)
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic (pressed or minced garlic)
  • FOR THE HOT DOG
  • 4 all-beef (5 to 6 ounce) hot dogs (frankfurters preferably Sabretts if available, Nathan's or other good quality hot dog)
  • 4 hot dog (5.5 ounce) bread buns
  • 240 grams sauerkraut (from the refrigerator section, not the can, 1 cup is approximate)
  • Spicy brown Dijon-style mustard
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.*

We hope you enjoy this recipe!

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