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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 591g Recipe makes 2 cups) |
||
| Calories 313 | ||
| Calories from Fat 70 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.9g | 12% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 612mg | 25% | |
| Potassium 870mg | 24% | |
| Total Carbohydrate 60.1g | 20% | |
| Dietary Fiber 6.6g | 26% | |
| Sugars 23.7g | ||
| Protein 5.4g | 10% | |
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New York Hot Dog Onion Sauce (United States)
By: andypandy
Jul 3, 2004
this is yummy, give it a try on your next wieners
2 cups
Ingredients
- 1 tablespoon canola oil
- 4 cups thinly sliced onions
- 1 tablespoon minced fresh garlic
- 1 tablespoon flour
- 8 ounces red tomato sauce, smooth not chunky
- 8 ounces water
- 2 tablespoons corn syrup
- 1 tablespoon vinegar
- 2 bay leaves
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 1 dash ground cloves
Directions
1
Saute the onions and the garlic in oil, simmering, about 15 to 20 minutes, until tender, not brown.2
Add the flour and stir and cook at least one minute.3
Add remaining ingredients, cover and simmer 50 minutes.4
If its getting too thick, add a touch more water.5
Remove bay leafs.6
Serve on those next bbq hot dogs, with another slather of mustard on top.7
Yesterday I did make another batch with the cloves added , and I really enjoyed it, so give the cloves a chance if you are not a clove user, it brings out all the flavours of the onions and sweetness and tartness.
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Featured Reviews for This Recipe
From: Chef GreanEyes
On Feb 17, 2009
Followed exactly and was wayyy to bland for me. But i grew up in SD and haven't had this before. Sounded super but just not my cup of tea.
From: Cook In Southwest
On Dec 29, 2008
This was way too bland for my taste. I did use safflower oil instead of canola oil, due to what was on hand. Otherwise, I followed the recipe to a T with the exception of using a 15 oz. can tomato sauce. (I tasted before adding the extra tomato sauce, and felt the recipe would tolerate the extra sauce, which it did.) I served the hot dogs plus sauce on mashed potatoes, topped them with brown grainy mustard, ketchup, and horseradish sauce. Without the toppings, it was a total blah. With them, it was OK. There won't be a next time for this one, but it could be kicked up a notch with some horseradish and ketchup. I might try to modify this for my more spicy taste buds in the future, but probably not. I'll just look for something else with more kick.
From: Chef #219216
On May 30, 2005
My husband grew up in New york and has missed this one thing. I made him a batch the other day while he was at work and he couldn't believe it. I made 2 changes because a gypsy gave the the original recipe several years ago and I misplaced it. I added Ginger instead of cloves and I used Walla Walla Sweet Onions because he said the onions make all the difference. Back east they use Vidalia sweet onions.
From: KITTENCAL
On Jul 4, 2004
Oh yummy! I actually made this sauce yesterday to serve with my gigantic grilled hotdogs, what a big hit this sauce was, everyone just loved it! I think I added more than 3 cloves of garlic, more like 2 Tbsps! and left out the cloves. This is a nice change from the regular ketchup, it has a fantastic flavour.. it was so delicious! thanks for sharing Andypandy, I will be making this again, I am wondering how it would be on hambergers?...Kitten
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