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New York Street-Cart Hot Dog

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New Yorkers might describe this inspired American classic as getting the “dirty water dog” treatment—which tastes way better than it sounds. Street cart vendors usually cook their hot dogs in a vat of seasoned water not unlike a broth. Combined with the onion sauce, the result is a mouthwatering hot dog with layers of flavors. If you have leftover onion sauce, allow it to cool completely to room temperature before storing in an airtight container in the refrigerator. Try it spooned over steaks or pork chops.

Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients

For the onion sauce:

  • 2 Tbs. avocado oil or neutral oil
  • 2 medium white or yellow onions (about 1 1/2 lb./750 g), sliced into 1/4-inch (6-mm) rings
  • 2 garlic cloves, minced
  • 2 tsp. sweet paprika
  • 1/2 tsp. chili powder
  • 1/8 tsp. ground cinnamon
  • Kosher salt and freshly ground pepper
  • 3 Tbs. tomato paste
  • 1 1/2 tsp. honey
  • 3/4 cup (6 fl. oz./180 ml) water, plus more as needed
  • 2 tsp. sambal chili sauce
  • 1/2 Tbs. apple cider vinegar
  • 1 Tbs. balsamic

For the water bath:

  • 6 cups (48 fl. oz./1.5 l) water
  • 1 Tbs. kosher salt
  • 1 Tbs. champagne vinegar
  • 1/2 tsp. roasted garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. sweet paprika
  • 4 all-beef hot dogs
  • 4 hot dog buns, split
  • Yellow mustard
  • 1/2 cup (4 1/4 oz./120 g) sauerkraut, warmed

Directions

To make the onion sauce, in a large skillet over medium heat, heat the oil until hot and shimmering. Add the onions and cook, stirring occasionally, until soft and golden, 8 to 10 minutes, reducing the heat as needed to prevent the onions from browning.

Add the garlic, paprika, chili powder, 1 tsp. salt, and 1/2 tsp. pepper to the skillet.

Cook, stirring frequently, until fragrant, about 30 seconds. Add the tomato paste and honey. Cook, stirring, until the tomato paste has caramelized, about 2 minutes. Add the water and chili sauce, scraping up any browned bits from the bottom of the pan.

Increase the heat to medium-high and bring the onion mixture to a rapid simmer. Reduce the heat to medium. Simmer, stirring occasionally, until the onions are very tender and the liquid has almost evaporated, 8 to 10 minutes, if the water evaporates too quickly, add more water to the pan, 1 Tbs. at a time, as needed.

Add the vinegar and balsamic. Cook, stirring frequently, until the onions are meltingly tender and the sauce is thick, about 5 minutes. Taste and adjust the seasonings with salt and pepper. Keep warm until ready to use.

To make the water bath, in a pot, add the water, salt, vinegar, garlic powder, onion powder and paprika. Heat the water just until steaming, about 170° to 180°F (77° to 82°C). Add the hot dogs and cook until heated through, 10 to 15 minutes, adjusting to heat as needed to keep the water steaming.

During the last 2 to 4 minutes of cooking, line a steamer rack or insert with foil and place in the pot. Add the buns and steam until heated through.

Serve each hot dog on a bun and top with the mustard, onion sauce and sauerkraut. Serves 4.

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