New York Onion Sauce Recipes

Steps:

• In a small sauce pan place vegetable oil, and onions.
• Cook over medium heat; saute until onion is soft; don't burn it.
• Quickly add ketchup, water, stir.
• Stir for at least 20 minutes or until the water is reduced about 1/2.
• Note: I had to mention a measurement in order for this recipe to go through. The truth is to use a pinch of cinnamon and a pinch of salt.
• This is the true recipe for Onion Sauce for New York Hot dogs.
• When I use the sauerkraut I boil it with added water to make it softer.

Steps:

• Make the sauce: in a medium pan, heat olive oil over medium heat; add in the onions.
• Cook, uncovered, for 10 minutes, stirring often.
• Decrease heat to low and saute onions, stirring often, for 30 minutes, or until onions are softened and translucent but not browned.
• Add remaining ingredients and cook over low heat, uncovered and stirring often, for 1 ½ to 2 hours or until mixture thickens and onions are very tender.
• Taste and adjust seasoning, adding more crushed red pepper and vinegar, if desired.
• Make hot dogs: place hot dogs in buns and top with mustard.
• Add sauerkraut and top with New York Hot Dog Onion Sauce; serve immediately.

Steps:

• Saute the onions and the garlic in oil, simmering, about 15 to 20 minutes, until tender, not brown.
• Add the flour and stir and cook at least one minute.
• Add remaining ingredients, cover and simmer 50 minutes.
• If its getting too thick, add a touch more water.
• Remove bay leaves.
• Serve on those next bbq hot dogs, with another slather of mustard on top.
• 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.

Steps:

• 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.
• Warm the oil in a large skillet (cast iron is best) over medium high heat. Add the onions and sprinkle with the salt to pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown.
• Add the garlic and cook for another minute.
• 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. 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.

Steps:

• Onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and saute until they are soft. Stir in the honey, cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce, salt and black pepper. Bring to a simmer and cook until the sauce thickens, about 10 to 15 minutes. Transfer the mixture to a bowl and let it cool to room temperature before serving. (Chef's Note: The sauce can be refrigerated, covered, for up to 2 days.)
• Assembly: Put the boiled hot dogs onto the buns. Spread the bottom half of each bun with some mustard and top each hot dog with the onion sauce or sauerkraut or both.

Steps:

• For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving.
• For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.
• For the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.

Steps:

• Heat vegetable oil in a large skillet over medium heat; cook and stir onions and green bell pepper until onions are slightly browned and soft, 8 to 12 minutes. Mix in ketchup, sugar, chili powder, hot pepper sauce, and cinnamon until thoroughly combined. Pour in water, bring mixture to a boil, and simmer uncovered until onions are tender, about 10 more minutes.

Steps:

• Heat oven to 375 degrees. Cut orange in half and juice it. You should have at least 2/3 cup of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer (a 9-by-13-inch pan should suffice).
• Using a whisk or fork, mix ginger, 1/4 teaspoon salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion.
• Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve.

Steps:

• Peel, quarter and thinly slice the onions. In a large heavy kettle, heat the olive oil and butter over medium heat and add the onions. Cook, stirring frequently, until the onions begin to turn golden, about 1 hour. Lower the heat if the onions stick to the bottom.
• Add the shallot and garlic and continue cooking, stirring often, until the onions are a deep golden color, 20 to 30 minutes more. Add the wine and vinegar and cook until the liquid has evaporated.
• Add the sage and season with salt and pepper. Serve as a sauce with duck, pork or roasted meats.

Steps:

• Combine all the ingredients in a large bowl and stir with a wooden spoon for 3 to 4 minutes. Cover the bowl and refrigerate for several hours to allow the flavors to develop. Serve as a sauce over fish or chicken, with rice on the side.