New York Hot Dog
Experience the iconic taste of the Big Apple with these classic hot dogs topped with savory sweet onions and tangy sauerkraut.
Ingredients
- •4 all-beef hot dogs
- •4 top-loading hot dog buns
- •1 large yellow onion, thinly sliced
- •1 tbsp vegetable oil
- •3/4 cup water
- •2 tbsp tomato paste
- •1 tbsp brown sugar
- •1/2 tsp garlic powder
- •1/4 tsp salt
- •1 cup sauerkraut, drained
- •1/4 cup yellow mustard
Instructions
- 1
Heat the vegetable oil in a skillet over medium heat, add the sliced onions, and cook until they are soft and translucent, about 8 minutes.
- 2
Stir in the water, tomato paste, brown sugar, garlic powder, and salt, mixing well to combine with the onions.
- 3
Reduce the heat to low and simmer the onion sauce uncovered for 15 to 20 minutes, stirring occasionally, until the liquid is absorbed and the onions are rich and thick.
- 4
Meanwhile, bring a medium pot of water to a boil, then add the all-beef hot dogs and simmer for 5 to 7 minutes until heated through.
- 5
Warm the sauerkraut in a small saucepan over medium-low heat for 3 to 5 minutes.
- 6
Lightly toast the top-loading hot dog buns in a skillet or toaster oven until golden brown.
- 7
Place a cooked hot dog into each bun, then generously top each with the warm sauerkraut, the savory onion sauce, and a zigzag drizzle of yellow mustard.
💡 Chef tips
- For authentic street-cart flavor, use traditional natural-casing all-beef frankfurters.
- The onion sauce can be made up to two days in advance and gently reheated before serving.
- If you prefer a spicy kick, add a pinch of red pepper flakes to the onion sauce while it simmers.
✅ How it should turn out
The finished hot dogs are savory and aromatic, featuring a snap from the beef frank, the tang of warm sauerkraut, and the rich, sweet-savory punch of classic New York red onion sauce.