New York City-Style Hot Dog

New York City-Style Hot Dog

  Serves 8


For the Classic Cart-Style Onion Sauce:

  • 2 tablespoons olive oil
  • 1 large white onion, diced
  • 1 clove garlic, grated or chopped
  • Salt and pepper, to taste
  • 1/4 cup tomato paste 6 ounces beer, your favorite kind
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1 cup sauerkraut, warmed
  • Salt and pepper, to taste
  • 8 all-beef hot dogs, split and griddled or grilled
  • 8 hot dog buns, toasted or grilled to warm through
  • Ketchup, for topping
  • Spicy mustard, for topping


To make the onion sauce, heat a small saucepan over medium-high heat with the olive oil.  Add onion, garlic, salt and pepper, and cook for 5-7 minutes until caramelized and brown.  Add tomato paste, stir and cook until fragrant, about 30 seconds.  Deglaze with beer, add vinegar and brown sugar and bring to a bubble.

In a separate bowl, whisk together cornstarch and 1 tablespoon of water.  Stir the slurry into the bubbling beer/onion sauce.  Once thickened, about 1-2 minutes, remove from heat.

To build hot dogs, place cooked dogs in buns, top with onion sauce, sauerkraut, ketchup and/or mustard.

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Posted by The Rachael Ray Show on Tuesday, 18 October 2016