New York-Style Hot Dog Onions

There are certain foods where the topping is greater than what lies beneath it. Hot dogs are a prime example.

Mustard is acceptable. Relish has its role. But a hot dog smothered in soft, slightly spicy, tomato-infused onions transforms into something far more intriguing.

These are essentially New York hot dog cart-style onions: thinly sliced onions simmered with tomato paste, mustard, hot sauce, chili powder, and just enough cayenne for a bit of a kick.

Though they require about 30 minutes to cook, they demand minimal effort. Slice an onion, toss everything into a pan, and let it simmer while you prepare the hot dogs.

That’s precisely my kind of recipe.

Adapted from Lillian’s “Hot Dog Onions” recipe from Allrecipes.

Annotated Cooking notes: Slice the onions thin. You want onions that soften and meld into the sauce.Don’t rush, allow the onions to soften before adding the other ingredients. You’re not aiming to deeply brown or caramelize them, just to make them soft and translucent. Tomato paste plays a crucial role here. It provides the sauce with body, color, and a concentrated tomato flavor without turning it into a pot of tomato sauce. Let the sauce reduce. When you first add the water, it might seem a bit loose. That’s okay. The simmering process transforms everything into the thick onion topping you desire. Prepare them ahead. These are actually ideal for cookouts because the onions can be ready before guests arrive. Reheat them gently on the stove or in the microwave and serve with the other toppings.

Ingredients

• 2 tablespoons corn oil or neutral cooking oil

• 1 extra-large onion, thinly sliced

• 1 1/2 teaspoons hot sauce, such as Frank’s RedHot

• 1 teaspoon yellow mustard

• 1 teaspoon sugar

• 1 teaspoon chili powder

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon cayenne pepper

• 1/2 cup water

• 2 tablespoons tomato paste

Directions

1. Heat the oil in a large skillet over medium heat.

2. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until the onion begins to soften and becomes translucent.

3. Add the hot sauce, mustard, sugar, chili powder, salt, black pepper, and cayenne. Lower the heat slightly and cook for another 5 minutes, stirring everything together so the onions are evenly coated.

4. Stir in the water and tomato paste. Mix well until the tomato paste has completely incorporated into the liquid.

5. Bring everything to a gentle simmer and cook for about 20 minutes, stirring occasionally, until the liquid has reduced and the onions are soft and coated in a thick sauce.

6. Spoon generously over grilled or pan-fried hot dogs.