zoom Hot dogs with New York-style pushcart onions

    Save to your scrapbook

    Hot dogs with New York-style pushcart onions

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Hot dogs with New York-style pushcart onions

    by Elly Curshen

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    2 tbsp vegetable oil
    2 medium onions, cut into roughly 4mm slices
    1 tsp sea salt flakes
    1 tsp Frank’s Red Hot Original Sauce
    1 tsp French’s Mustard
    1 tsp caster sugar
    Pinch chilli powder
    Pinch cinnamon
    Pinch ground cayenne pepper
    2 tbsp tomato ketchup

    To serve
    6 frankfurters or vegan alternative (allow 1-2 per person)
    6 hot dog buns or vegan alternative (allow 1-2 per person)


    1. Warm the oil in a large frying pan. Add the onion and salt, then fry over a medium heat for about 5 minutes, stirring regularly, until the onion has started to soften and turned translucent, but has not coloured – reduce the heat if needed.

    2. Add the hot sauce, mustard, sugar, chilli powder, cinnamon, cayenne pepper and some freshly ground black pepper. Reduce the heat to low and continue to cook for about 5 minutes. Stir in the tomato ketchup and 125ml water, then simmer gently for about 20 minutes, until the liquid has reduced. 

    3. Meanwhile, cook the hot dogs according to pack instructions. Make a slit in the top of each hot dog bun with a serrated knife, then fill each one with a hot dog and pile some of the sweet and spicy onions on top.  

    Your recipe note

    Edit your recipe note

    Elly’s tip
    If you use tofu weiners and Essential White Finger Rolls, this whole dish is vegan!


    Average user rating

    5 stars