If you have ever had a hot dog from a cart in New York City you have probably had some of this red onion sauce slathered on your hot dog. Here is a recipie for this sauce and a little history. Enjoy!
• 2 tablespoons vegetable oil
• 2 medium onions-chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1/4 cup tomato ketchup
• 1/2 cup water
• 1/2 teaspoon cayenne
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Heat oil in a saucepan. Add onions and cook them until soft. Stir in the cinnamon and chili powder and cook for 1 minute. Add the rest of the ingredients and bring to a simmer. Cook mixture for 10-15 minutes or until thickened. Transfer to a bowl and let cool to room temperature before serving. You can refrigerate the sauce for up to 2 days, but bring to room temperature before serving.
Alan S. Geisler (c. 1931 – January 6, 2009) was an American food chemist best known for creating a red onion sauce most often used as a condiment topping on hot dogs in New York City. Specifically, the sauce, which is marketed as Sabrett’s Prepared Onions, is usually served on Sabrett brand hot dogs sold by New York’s many pushcart hot dog vendors
If you want Sabretts red onion sauce just like the carts in New York City use: check it out