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Nutrition Facts
Serving Size 1 (42g) Recipe makes 15 servings
Calories 36
Calories from Fat 17		(46%)
Amount Per Serving		%DV
	Total Fat 1.9g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 60mg		2%
Potassium 76mg		2%
Total Carbohydrate 4.8g		1%
	Dietary Fiber 0.6g	2%
	Sugars 2.5g
Protein 0.5g		0%
detailed view... how is this calculated?

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HOTDOG`s with the WORKS

~Rita~

New EnglAND gAME TIME!

~Rita~

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Onions in Red Sauce for Hot Dogs

Recipe #206208 | 1 hour | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jan 18, 2007

Chopped onions on a hot dog are good but this onion sauce a traditional topping for a New York hot dog is better.

SERVES 15 (change servings and units)

Ingredients

3 large sweet onions (peeled and sliced or diced)
2 tablespoons olive oil
3 garlic cloves, minced
1/3 cup ketchup
1/4 teaspoon cayenne (optional)
1/4 teaspoon red pepper flakes, crushed (adjust for heat, I option for it!) (optional)
1 tablespoon paprika (Smoked paprika is a nice treat!I use 1/2 smoked and 1/2 sweet)
1/4 cup vinegar
salt

Directions

1
Sauté garlic and onions in olive oil.
2
When onions are tender add ketchup, choice of cayenne or pepper flakes and paprika.
3
Simmer over a low heat for about 15 minutes.
4
Add vinegar and simmer 30-45 minutes.
5
Add salt to taste.
6
Serve over grilled hot dogs in steamed buns.

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Featured Reviews for This Recipe

From: Tichelina

On Feb 9, 2009

yummy! I put the hot dogs in the pan while the sauce was simmering and they came out perfect.I took scancans advice and used 2 tablespoons vinegar and served everything on top of orzo.Will be serving this again!

0 people found this review helpful

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From: scancan

On May 26, 2008

This was a great relish which we enjoyed so much. I do recommend that you put in only two tablespoons of vinegar as I did as that worked out great unless you prefer a more acidic taste.

1 person found this review helpful

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From: TxGriffLover

On Jun 16, 2009

Great recipe, Rita. I like this better than Sabrette's onions. I made a few minor adjustments. When sauteeing the onions I also added some tri-color mini sweet peppers. My garlic was hickory smoked in my stove top smoker, and I added a few extra cloves (we are garlic-holics). I also added about a tablespoon of Steen's cane syrup to offset the vinegar. Salt was not needed at all. The result was a sweet/sour oniony smoky relish that I put on bacon-wrapped dawgs that were cooked in the rotisserie. Delicious!

2 people found this review helpful

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From: SCOOBYBOO

On Oct 9, 2007

Let me tell you what I did with this recipe. I made it exactly like the recipe, but quadrupled it for a potluck. Then I sliced up hotdogs lenthwise, and boiled them until they curled up-added them to the onion mixture in my crockpot, and served them as octopus legs and seaweed (the ketchup made it look like it was a bloody mess) on a bun for a halloween potluck. They looked really, really gross, but they were really, really good....I can't say anybody asked me for the recipe, but they were certainly an attention getter and I didn't take any leftovers home...lol...

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