New York City Hot Dog

New York City Hot Dog


  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1/4 teaspoon coarse salt
  • 1 garlic clove, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon hot sauce
  • 1 teaspoon granulated sugar
  • 6 all-beef hot dogs
  • 6 hot dog buns
  • Spicy brown mustard, for serving
  • Quick Kraut


  1. Heat oil in a small saucepan over medium-high heat. When oil shimmers, add onions and salt and cook, stirring occasionally, until soft and golden brown in places, 8-10 minutes. Add garlic and continue cooking, 1 minute more. Stir in tomato paste, red wine vinegar, hot sauce, sugar, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until onion relish is thick and glossy.

  2. Bring 1 inch of water to a boil in a deep-sided skillet. Add hot dogs, reduce heat, keeping water at a bare simmer, and heat through at least 10 minutes, or until ready to serve.

  3. Line a steamer basket with three layers of cheesecloth and place inside a pot with 1/2 inch of boiling water. Place hot dog buns on cheesecloth, cover pot, and steam buns, 2 minutes.

  4. Assemble: Place hot dogs inside buns, top with onion relish, spicy brown mustard, and sauerkraut and serve immediately.


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