Hot Dog Onion Sauce (Print View)
Slow-cooked onions with warm spices, tomato, and vinegar. Perfect for topping classic hot dogs or burgers.
# What You'll Need:
→ Main Ingredients
01 -
2 tablespoons neutral oil, such as canola or vegetable
02 -
1.5 pounds white or yellow onions, peeled and sliced into 1/4-inch rings or half-moons, or chopped
03 -
2 cloves garlic, minced
→ Seasonings
04 -
2 teaspoons paprika, divided evenly between sweet and smoked
05 -
0.5 teaspoon chili powder, or more to taste
06 -
1/16 teaspoon ground cinnamon
07 -
Kosher salt and ground black pepper, to taste
→ Sauce Elements
08 -
2 heaping tablespoons tomato paste
09 -
1 teaspoon light brown sugar, packed, or more to taste
10 -
0.75 cup unsalted broth or water
11 -
2 teaspoons hot pepper sauce, such as Frank’s Red Hot
12 -
1.5 tablespoons apple cider vinegar, or more to taste
# Directions:
01 -
Heat oil in a large skillet over medium heat. Once shimmering, add the onions and cook, stirring occasionally, until onions are soft and barely golden, about 8 to 10 minutes. Reduce heat as necessary to avoid browning.
02 -
Add the minced garlic, paprika, chili powder, 1 teaspoon kosher salt, and 0.5 teaspoon black pepper. Stir constantly until mixture is fragrant, approximately 30 seconds.
03 -
Add tomato paste and light brown sugar to the skillet. Stir continuously until tomato paste is caramelized, about 2 minutes.
04 -
Pour in the broth or water and add hot pepper sauce. Stir, scraping up any browned bits from the pan base. Raise heat to medium-high and bring mixture to a simmer.
05 -
Lower heat to maintain a gentle simmer. Cook, stirring occasionally, until onions are very tender and almost all the liquid has evaporated, about 20 minutes.
06 -
Stir in apple cider vinegar and continue cooking, stirring frequently, for 5 more minutes until onions are meltingly tender and sauce is thickened. Taste and adjust salt, pepper, sugar, vinegar, or hot pepper sauce as desired.
07 -
Serve warm over hot dogs, burgers, or wraps. Alternatively, cool completely to room temperature before transferring to an airtight container for refrigeration.
# Notes:
01 -
Slice onions uniformly to ensure even cooking and optimal texture.
02 -
The sauce can be made ahead and stored refrigerated for up to 1 week.