Russ' Recipes
Russ' Recipes
Break Line
Break Line

        Sooooo ..... Here I am standing at a Hot Dog Cart in Wilmington, Delaware one day and wanting a hot dog.   One of the items that the guy has for putting on a Hot Dog is something called " New York Red Onion Sauce " for which there was actually an extra charge ..... Now I had never heard of it !   So I ask the guy what it was ..... and He says,

It's an onion style red sauce that's used in New York City at just about every Hot Dog Cart .
If you like onions on a Hot Dog you'll love this stuff on your dog and more than likely come back for another one .

        So I asked him what was in it and he told me the basic ingredients but noted that " he didn't want to tell me exactly how he made it " ... I visited him again the next week for another Hot Dog and while I waiting at the window for him to make it ... I notice something ... a jar of " Sabrett Onion Sauce " in his cart.

Come to find out that is what he was using .....
and you can actually buy in stores .....
( see photo of " Sabrett Onion Sauce " below )

        " However " ... I couldn't find it in any of the local stores so with just the Ingredients in mind I started checking out the internet and even though I found references for it " I could really only find one recipe for it " and it didn't include all the ingredients the guy told me about ..... but over the years I continued looking on the internet ... tried this and then that .... and finally came up with the below recipe which is " GREAT ".


  •   4  -  Large Sweet Onions  -  ( sliced )

  •   4  -  Cups of Water

  •   1/2  -  Cup balsamic vinegar  -  ( apple cider vinegar will also work )

  •   1/2  -  Cup Brown Sugar

  •   1/4  -  Cup Tomato Paste  -  ( Ketchup will also work )

  •   4  -  cloves of pressed or minced garlic

  •   2  -  Tablespoons olive oil

  •   1  -  Tablespoon of chili powder

  •   1  -  Tablespoon of paprika

  •   1  -  teaspoon garlic powder

  •   1  -  teaspoon onion powder

  •   1  -  teaspoon mustard powder

  •   1  -  teaspoon " kosher salt "

  •   1  -  teaspoon pepper

  •   1/4  -  teaspoon cinnamon

    To later thicken the sauce:

    •   2  -  Tablespoons of Water

    •   1  -  Tablespoon of cornstarch

  •   A " glass jar " with a lid to store it in  -  ( don't use a plactic container )


  1.   In a small bowl mix the dry spices:  -  ( to have ready for later )

    • chili powder
    • garlic powder
    • onion powder
    • mustard powder
    • cinnamon
    • pepper
    • paprika
    • kosher salt  ( The " kosher salt " helps pull the moisture out of the onions better than regular salt )

  2.   Over medium-high heat warm the olive oil in a large pot ( non-stick pot preferred)

  3.   Add the onions and mix with a spoon until all onions appear to have the oil on them.

  4.   Add the garlic and mix in with the onions.

  5.   Sprinkle the onions with the dry spice mix and mix together and continue to stir to avoid burning the onions.
      ( Remember the " kosher salt " helps pull the moisture out of the onions )

  6.   Add the brown sugar and stir until mixed together and then continue to mix.

  7.   Add the Tomato Paste, Vinegar, and Water and stir and continue to mix.

  8.   Once everything is mixed together well turn your burner to " Low and Simmer " for about 40 minutes and stir every 5 or 10 minutes.

  9.   Near the end of the simmering tim in a small bowl mix:  -  ( to have ready for later )

    • 2 Tablespoons of Water
    • 1 Tablespoon of cornstarch

  10.   After the 40 minutes of simmering add the water and cornstarch mix that will help to thicken your sauce and mix together.

  11.   Once mixed in turn your burner up until it just starts to boil, turn your burner back to simmer, and then continue to stir together until it thickens.
      ( Thickens in about 10 to 15 minutes )

  12.   Once it's thickened turn off your burner, move your sauce from the burner to another cool burner, and let sit until it's cool.
      ( Some folks actually like to use it right away while it's still " Hot " )

  13.   Once it's cool you can put it in a jar and it will keep for 2 to 3 months in the fridge.....

    If you'd like to try some " Sabrett Onions in Sauce " before making this .....
    It's available at some of these stores for purchase:



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