Craving New York Onion Sauce

I grew up in and around New York City. During the summer it was customary to buy hot dogs from street vendors who often had a "New York Onion Sauce" that was made from a slow cooked blend of red onions, tomatos, pepper flakes, vinegar and other sundry items. I have never seen it available at any of the assorted hot dogs joints that I have been to in Chicago, and I was wondering if anyone knows of a place that serves it?

Thanks for your assistance.

Laoch:

Well, several hours have gone by and there's as of yet no answer to your question, so I thought I might butt in and say that a) though also a native of metro-NY (northeast Jersey/Manhattan), I never came across/noticed this sauce you mention (likely my bad for not spending more time in and around hot dog stands) and b) have never heard of anything like that here (indeed, substances with tomato and vinegar in the vicinity of hot dogs tend to cause conservative Chicago wienerists to get ornery).

The sauce you mention sounds oddly like a good ole sofregit a la Catalana (though vinegar is not usual in that). An interesting and perhaps worthy application thereof.

Antonius

I, too, am unfamiliar with New York-style onion sauce but there's lots of recipes. They don't all agree on the vinegar component. Vinegar or not, they all sound good to me.

At least at one time, it seemed that every Sabrett hot dog cart in New York offered red onion sauce (I always assumed “red” referred to the tomato sauce, not the type of onion used). It’s a good accompaniment but I never noticed it offered anywhere in Chicago. Depending on how serious you are, there are several options. You can order cans of Onions in Sauce from Sabrett but they seem to deal in large orders (but there’s a link to smaller distributors). There are plenty of recipes available online, including this one, and it certainly sounds simple to prepare.

Some time ago, I saw the typical onions in sauce as produced by Boars Head at the Treasure Island Deli on Broadway. I was always more a fan of kraut than onions so i didn't pay much attention. My suggestion would be to stop any at any place that carries Boars Head and ask them to order for you.

I appreciate the recipes. It doesn't look too hard to make. So I will have a project for my weekend. Thanks to all.

Having stained any number of ties and shirts with red onion sauce over the years, I'm VERY familiar with this delicious topping. Go to the Sabrett website and you'll find links to purveyors who will ship it. Enjoy!
I used to buy it at Publix when I lived in Florida so you may be able to talk a local grocer into stocking it.

John, thanks for your comment. I used to shop at a Publix when I lived in Melbourne, Florida and I never even thought to look for the Sabretts sauce. Rats!

Antonius, it is kind of like sofregit a la Catalana. After you mentioned it I was reseaching the cooking process of sofregit, and I think it would make an interesting saugage topping. Thanks for the idea.

Will, I don't live that far from that Treasure Island so I will make my way there this week some time. Thanks.

Out of curiousity, is this similar to the sauce used by Gray's Papaya or Papaya King? Good stuff.. Let us know if you find it...

Garden,

Gray's Papaya and Papaya King both have ther own versions of the New York Onion Sauce that I am talking about. Different places have different formulas. There are some places on Route 17 in Bergen County, New Jersey, which make their New York Onion Sauce quite spicy, while other places, like Papaya King have a less spicy, sweeter version.

Although NY Bagel is known for bagels, you can also get this onion relish here. They serve a decent grilled NY hot dog here (Boars Head). Not sure what brand of onions they sell, but I don't think it's Sabretts.

It's located in a strip mall at Sheffield and North Avenue.

If price is no object ;-) Whole Foods has jars of Italian red onion confiture for $11.99 ~6 oz. The price put me off so much I just sped on by without looking at the ingredients, feeling myself lucky to get out with just $4 worth of boneless chicken thighs.

Hello everyone,

This recipe is very, very close to a recipe I found about 2 years ago. I have wanted to make them again, so I was searching today, and had the hardest time finding it. This is so close to it. When I first found the recipe, I tripled it—I wanted lots of it. Also, I had heard if you added the onions to soon they disintegrated, so I added them a little while after I added the vinegar. Make sure the fire isn’t too low—it should be slightly bubbling, and keep an eye on it stir the bottom, so you don’t burn it, and you don’t cook the most of the flavor out of it. I hope it turns out for who ever makes it!
List of Ingredients

1 1/2 teaspoons olive oil
6 large onions, sliced in half, then sliced a little more than a ¼ inch, but not ½ an inch
1 12-once can of V-8 juice
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup vinegar
Recipe


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

2. Sauté sliced onion in the oil, until onions are soft, but not brown.

3. In a big pan add V-8 juice, tomato paste, corn syrup, cornstarch, salt and red pepper flakes, and stir.

4. Bring mixture to a boil, then reduce heat and simmer until the sauce it thick, but be sure the fire is not to low—it should be bubbly (if it’s too low, it will cook to long and lose flavor, and be sure you stir the bottom often. Add vinegar. Continue to simmer for an additional 10 minutes and then add onions. Continue to simmer for 20 to 55 minutes more or until most of the liquid has reduced and the sauce is thick.

Makes about 2 cups.






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This is a reply to an old thread but I have always wondered what is in that onion sauce from NY Hot Dog carts. Every time I go to NY, I buy a hot dog from a street vendor (I also get a slice of pizza) and the onions are the key.

I am going to fire up this recipe, asap.

Has this been found at any local stores recently? I know I have had it at several of the area golf courses when they offered it on the condiments bar at the turn. Most of the shacks had it alongside the raw onion, relish and tomatoes. Makes for a messy but good change of pace from the usual Chicago stye accouterments. You just have to make sure you have plenty of napkins to clean up with before teeing off on 10. The last place I saw it offered was at Silver Lakes in Orland.