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Hot dogs with New York-style pushcart onions
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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 ground cayenne pepper
2 tbsp tomato ketchup
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.
If you use tofu weiners and Essential White Finger Rolls, this whole dish is vegan!
Typical values per serving:
(per hot dog with onions)
This recipe was first published in November 2020.