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Transport your tastebuds to the bustling streets of New York City with the ultimate Hot Dog Onions! With the perfect blend of sweet, smoky, and tangy flavors, this hot dog onion sauce recipe will take your franks to a whole new level of deliciousness. Best of all, you’ll need just 10 minutes of prep and a handful of pantry staples to make your hot dogs 100% NYC street-cart approved.

“Dad-gum good recipe! Mucho better than what you buy in a jar from a grocery store. I can actually taste an onion flavor, and the sauce does not overpower the taste of the hot dog.”

– MARK
Overhead photo of the best onions for hot dogs spooned over four grilled hot dogs.

Update: This recipe was originally published in June 2022. I made updates to the article below to include more information about making these Sabrett style hot dog onions at home.

Hi, friends! Today we’re talking franks and I’ve got the perfect way to give your foot-longs the New York treatment: tasty, melt-in-your-mouth pushcart onions.

Table of Contents

About these hot dog onion sauce

Craving that bold, unmistakeable flavor of legendary New York hot dog onion sauce?Look no further! This copycat recipe for Sabrett onions is simple to follow and will make your hot dogs taste better than you ever thought possible! 

More than just caramelized onions or plain Jane sautéed onions, these NY Hot Dog Onions are a step above the rest. Imagine: sweetly caramelised onions meeting tangy apple cider vinegar, peppy hot sauce, umami tomato paste, and a smattering of herbs and spices. It’s honestly the best dang homemade hot dog sauce you‘ll ever try.

I personally love to smother and cover these bacon wrapped hot dogs with these red-saucy onions for the perfect backyard barbecue bliss. But, they taste delicious generously spooned over all the things, think: burgers, grilled sausages, and even grilled veggies.

Why you’ll love this recipe!

TL;DR? Here’s why you’ll love this delicious copycat recipe:

  • Takes just 10 minutes of prep time. Just slice an onion, sauté, add some flavor, and then let your stovetop do the rest.
  • Inclusive Recipe. It’s gluten-free, nut-free, soy-free, and vegan, so you can rest assured these onions for hot dogs are perfectly acceptable for most diets.
  • Budget-friendly. Even with grocery prices skyrocketing lately, onions and hot dogs are still pretty darn affordable. Plus, making these frankfurters at home is MUCH cheaper than a plane ticket to NYC, amirite?
  • Make ahead of time for meal prep. Store this onion sauce in the fridge for up to 5 days, or pop it in the freezer for up to 3 months. You + Dinner = Winning.

What are hot dog onions?

While there are countless delicious toppings for hot dogs — sauerkraut, dill pickle relish, pickled peppers, celery salt, or chili & cheese, to name a few — hot dog onions (or onion sauce, really) is a regional specialty of New York. If you’ve ever visited the city, you might have noticed their true affinity for hot dog carts. It feels like there’s one on every corner!

The first time I tried one of these magnificent wieners, I was immediately drawn to a red, delicious-smelling topping I was unfamiliar with. When I asked the vendor what they were, he looked at me like I was an alien and told me that it was onion sauce for hot dogs. Duh. 

I knew I liked onions, and hot dogs were a given, but FRIENDS. These were the best onions for hot dogs I had ever tried. Sweet, tangy, smoky, spicy, and jammy all at the same time, I could literally have eaten them with a spoonful. (Now that I know how to make them at home, I do! Shhh. Don’t tell.) Seriously. Give them a try. You won’t be sad that you did. 

Overhead photo of two whole yellow onions, garlic cloves, tomato paste, brown sugar, vinegar, and seasonings neatly organized on a kitchen counter.

Ingredients for nyc hot dog onion sauce

As promised, the best hot dog onion sauce recipe comes together with just a few pantry staples. Here’s what you’ll need:

  • Neutral Oil. Canola, corn, vegetable, grapeseed, avocado, or peanut oil will all do the trick!
  • Yellow Onions. You can use white and yellow onions interchangeably in this recipe. When shopping, choose onions that are firm like baseballs, don’t have soft spots, and have taut outer skin. They should feel heavy for their size and shouldn’t have any small green sprouts coming out of their top. 
  • Garlic. Fresh cloves will give the best flavor, but feel free to swap in ¼ teaspoon of garlic powder for each clove.
  • Paprika. I used a 50/50 mix of sweet paprika and smoked paprika.
  • Chili Powder. Feel free to adjust to your heat preference.
    • Substitution: If you’re a fiery kind of person, try swapping in cayenne powder.
  • Ground Cinnamon. Just a pinch adds a warmth you didn’t know you wanted.
  • Tomato Paste. For deeply concentrated, borderline umami flavor.
    • Pro Tip: Get the kind in a tube! It lasts for several weeks, so you don’t have to worry about wasting anything. 
  • Brown Sugar. Either light or dark will work just fine!
    • Substitution: You can also swap in maple syrup, agave nectar, or date syrup if needed. 
  • Broth. You can use water or unsalted beef or chicken broth, depending upon your preference or what you have on hand. The broth will add a richer flavor. However, I’ve made these onions both ways (water, beef broth, and a combination of both) and it’s not a dealbreaker to use water!
  • Hot Sauce. I believe Frank’s Red Hot is probably the most traditional, but feel free to swap in your own vinegar-based favorite here. Cholula, Crystal, Tabasco, you name it.
  • Apple Cider Vinegar. For a twangy, zingy, mouth-puckering pop.
    • Substitution: Feel free to swap in white wine vinegar, rice vinegar, or red wine vinegar if needed.

Recipe variations

These Sabrett-style onions for hot dogs are pretty perfect just the way they are. That said, you do have a few options to customize them to your liking:

  • Make them mild. This hot dog onion sauce recipe as written is spicy and smoky. For mild onions, use all sweet paprika and reduce the amount of chili powder and/or hot sauce. 
  • Or Go Spicy. Add in chili flakes or cayenne pepper, or simply increase the amount of hot sauce for a fiery kick.
  • Switch the Onions. Try red onions for a slightly different flavor and vibrant color.
  • Add Mustard. A couple dashes of dry ground mustard or a squirt of spicy brown mustard to lend a tangy twist.
  • Swap Sweeteners. Nix the brown sugar in this sabrett onions recipe and use honey, maple syrup, agave, or date syrup for a subtle change in sweetness and flavor.
Close-up photo of New York Sabrett hot dog onions.

How to make this sabrett onions recipe

This easy recipe for hot dog onions comes together in just about 35 minutes. Here’s how it’s done:

  1. Sauté onions. Heat oil in a large skillet or frying pan over medium heat. Once the oil is shimmering, add the onions and cook, stirring occasionally, until soft and barely golden in color, about 8-10 minutes.
  2. Add aromatics. Add the garlic cloves, paprika, chili powder, salt and pepper to the pan. Cook, stirring constantly, until fragrant, about 30 seconds.
  3. Add tomato and sugar. Add the tomato paste and sugar to the pan. Cook, stirring constantly until the tomato paste is caramelized, about 2 minutes.
  4. Add broth and hot sauce. Add the broth (or water) and hot sauce to the pan. Stir, scraping up any brown bits off the bottom of the pan (that’s flavor!).
  5. Cook onions in sauce. Bring the onions to a rapid simmer and immediately reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the onions are very tender and the liquid is almost evaporated, about 20 minutes.
  6. Add vinegar. Stir the vinegar into the onions and continue to cook, stirring frequently, for 5 additional minutes, or until the onions are meltingly tender and the red onion sauce is thick. Taste and adjust for seasoning, adding more salt, pepper, sugar, vinegar, or hot sauce as you see fit.
  7. Serve onion sauce on hot dogs or store. Serve pushcart onion sauce over your favorite hot dogs, burgers, wraps and more! Or allow the hot dog onions to cool completely to room temperature before storing in an airtight container in the refrigerator.

Chef expert tips for perfect results every time

  • Slice Onions Evenly. Uniform onion slices will ensure even cooking and a perfect Sabrett onions texture.
  • Low and Slow Cooking. Cook the onions gently to avoid overly browning them—they should be soft and translucent, but not caramelized.
  • Deglaze the Pan. After caramelizing the tomato paste, use the back of a wooden spoon to scrape up any brown bits when adding broth or water for maximum flavor.
  • Adjust Consistency. If the sauce gets too thick while cooking, add a splash of broth or water to the onions. And, on the other hand, if the New York onion sauce is too thin, simply simmer it for a little bit longer.
  • Taste and Tweak It. Always taste before serving—everyones taste buds are different. Add a splash of vinegar, pinch of sugar, drop of hot sauce, or pinch of salt as needed to balance the flavors.

Step-by-step photos: making this recipe at home

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page. 

Step by step photo collage illustrating how to make onion sauce for hot dogs with written instructions on each photo.

FAQ: frequently asked questions

Below you’ll find the most common questions and answers about making this sabrett onions recipe. If you have a question you’d like answered, please drop it in the comments section below!

Can I use yellow onions instead of sweet onions?

You can use yellow onions or white onions to make this hot dog onions sauce recipe. White onions are milder and sweeter in flavor, while yellow onions have a stronger, sharper flavor. However, you can use both interchangeably in this recipe. But, I recommend using sweet white onions for a sweeter flavor. 

Can I use red onions instead?

Absolutely, feel free to use red onions if you’re looking for a beautiful color and slightly different flavor.

How do you cut onions for hot dogs?

Personally, I prefer chopped onions because they are quicker to cook and easier to eat when they’re piled high on the dog as I like them to be. That said, it’s a personal preference. Most, me included, will argue that cutting them into vertical slices is the best, but pushcart vendors seem to serve them as rings or half-moons. You do you! 

  • Cutting Rings. To cut into rings, peel the outer layer of the onions back to the root end; however, do not remove it. Leaving this attached helps give a little handle to hold the onion while you cut. Use a sharp knife to slice across the onion into a ¼-inch thickness.
  • Slicing Half-Moons. Cut the onion in half, tip to root, making sure each half retains half the root to hold the layers of the onion together. Peel and remove the outer skin layer. Cut the halved onion across into ¼-inch half-moon shapes.
  • Chopping Them. The quickest and easiest option, which also happens to be the easiest to eat, is to roughly chop your onion in a medium to large dice.

What if I don’t have tomato paste?

Honestly, tomato paste is a pantry staple, and I recommend always having tube on hand. However, if you don’t, you can swap in ketchup instead. Please just note, the hot dog onions will be missing a rich, complex tomato flavor and they’ll be little more sweet and tangy in flavor.

Is this sauce spicy?

Honestly, that depends upon your tastebuds, but I personally think this hot dog onion sauce recipe has a super subtle, gentle kick of heat. However, you can easily dial the heat down by using less chili powder and less hot sauce. Or, you can dial the heat up by using more of those ingredients.

What do New Yorkers put on hot dogs?

As far as I can tell, there are only three acceptable hot dog toppings in New York: spicy brown mustard, sauerkraut, and/or this delectable tomato-y onion sauce.

Can I make this ahead of time?

You sure can! I actually think hot dog onions taste better after they’ve had a chance to hang out the fridge, it gives the flavors an opportunity to marry and meld into a beautiful sauce.

Overhead photo of onions for hot dogs, cooked hot dogs, and hot dog buns on a white tray.

Serving onion sauce for hot dogs

Once you make this tangy-smoky-sweet condiment, I have a feeling you’re going to want to put this onion sauce on everything. As far as I’m concerned, these hot dog onions aren’t just for hot dogs! Below are some delicious ideas to inspire:

Common serving suggestions

  • Classic NYC Hot Dogs: Obviously you’re going to want to generously spoon these hot onions right on your hot dog with mustard and sauerkraut, and then chow down.
  • Topping for Burgers: Use it on any variety of burger: from ground beef hamburger or cheeseburger to chicken burger and black bean burger.
  • Over Sausages and Brats: Hotdogs aren’t the only thing you can upgrade. These smoky, tangy onions go beautifully with brats too.
  • Grilled Meats: I love to spoon some onions over meats, chicken and pork straight from the grill. These saucy onions are especially great with cheaper cuts of steak, like sirloin.

Unique serving ideas

  • Sandwich Topping: Top your grilled chicken or Carolina pulled pork sandwich with homemade Carolina bbq sauce, spicy sweet coleslaw a dollop of onions for extra flavor!
  • Inside Wraps: Give your brown bag lunch a tasty makeover by adding onions to your favorite lunch wraps and such.
  • Stir into Mac: Makeover your favorite mac and cheese recipes and give it a tangy, saucy twist by stirring in some of this hot dog onion sauce recipe. I personally love it stirred into this butternut macaroni and cheese.
  • Mix into Eggs: Stir hot dog onions into oven scrambled eggs for a deliciously savory breakfast idea.

Storing leftovers

  • Refrigerator Storage. Allow the Sabrett onion recipe to cool completely to room temperature. Then, place the leftover onions into an airtight container and store in the fridge for up to 5 days.
  • Freezing Instructions. Consider placing them in ice cube trays so you can pop out just what you need right when you need it. Then store in the freezer for up to 3 months.
  • Reheating Instructions. Defrost the NYC hot dog onion sauce in the fridge if frozen. Then, microwave or sauté in a skillet, adding a splash of water as needed to loosen the sauce. 
Overhead, close up photo of hot dog onion sauce covering three hot dogs.

Tangy, smoky, sweet and impossible to beat, this truly is the best hot dog onion sauce recipe! Whether you’re hosting a summer BBQ or just craving a classic NYC hot dog with sabrett onions, these saucy onions will bring the flavor.

Give it a try and don’t forget to share your results in the comments section below—I love to hear about your culinary masterpieces! Until next time, friends, cheers!

Cheyanne

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More recipes for hot dog toppings!

Overhead photo of three hot dogs with onions stuffed in buns.

Hot Dog Onions recipe

5 from 2 votes
Author: Cheyanne Holzworth
Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 12 servings
Print Recipe Pin Recipe
Transport your tastebuds to the bustling streets of New York City with the ultimate Hot Dog Onion Sauce! With the perfect blend of sweet, smoky, and tangy flavors, this saucy Hot Dog Onion recipe will take your franks to a whole new level of deliciousness. Best of all, you'll need just 10 minutes of prep and a handful of pantry staples to make your hot dogs 100% NYC street-cart approved.

Equipment

  • 1 large skillet

Ingredients 

  • 2 TBS Neutral Oil – such as Canola or Vegetable
  • 1 ½ Pounds White or Yellow Onions – peeled & sliced into ¼-inch rings or half-moons; OR chopped (SEE NOTES)
  • 2 cloves Garlic – minced
  • 2 tsp Paprika (I use an even split of sweet and smoked paprika)
  • ½ tsp Chili Powder – or more to taste
  • 1/16 tsp Ground Cinnamon
  • to taste Kosher Salt & Ground Black Pepper
  • 2 heaping TBS Tomato Paste
  • 1 tsp Light Brown Sugar – packed, or more to taste
  • ¾ Cup Unsalted Broth or Water (SEE NOTES)
  • 2 tsp Hot Pepper Sauce (such as Frank’s Red Hot)
  • 1 ½ TBS Apple Cider Vinegar – or more to taste

Instructions

  • Sauté Onions: Heat the oil in a large skillet over medium heat.
    Once the oil is shimmering, add the onion and cook, stirring occasionally, until soft and barely golden in color, about 8-10 minutes.
    (Note: Reduce the heat as needed to prevent the onions from browning.)
  • Add Aromatics: Add the garlic, paprika, chili powder, 1 teaspoon of salt, and ½ teaspoon of pepper to the skillet.
    Cook, stirring constantly, until fragrant, about 30 seconds.
  • Add Tomato Paste and Sugar: Add the tomato paste and sugar to the pan.
    Cook, stirring constantly until the tomato paste is caramelized, about 2 minutes.
  • Add Broth and Hot Sauce: Add the broth (or water) and hot sauce to the pan.
    Stir, scraping up any brown bits off the bottom of the pan.
  • Let Onion Sauce Cook: Increase the heat to medium-high and bring the onions to a rapid simmer.
    Once simmering, Immediately reduce the heat to maintain a gentle simmer.
    Cook, stirring occasionally, until the onions are very tender and the liquid is almost evaporated, about 20 minutes.
    (Note: If the heat under your pan is too hot and the liquid evaporates too quickly, simply add more broth or water to the pan as needed.)
  • Add Vinegar: Stir the vinegar into the onions and continue to cook, stirring frequently, for 5 additional minutes, or until the onions are meltingly tender and the sauce is thick.
    Taste and adjust for seasoning, adding more salt, pepper, sugar, vinegar, or hot sauce as desired.
  • Serve or Store: Serve over your favorite hot dogs, burgers, wraps and more.
    Or allow the hot dog onions to cool completely to room temperature before storing in an airtight container in the refrigerator.

Notes

  • Onions: You can use white and yellow onions interchangeably in this recipe. For rings and half-moons, I recommend cutting your onions to be about ¼-inch-thick. Any thinner and they fall apart; any thicker and they aren’t as pleasantly palatable.
    • Rings: To cut into rings, peel the outer layer of the onions back to the root end; however, do not remove it. Leaving this attached helps give a little handle to hold the onion while you cut. Use a sharp knife to slice across the onion into a ¼-inch thickness.
    • Half-Moons: Cut the onion in half, tip to root, making sure each half retains half the root to hold the layers of the onion together. Peel and remove the outer skin layer. Cut the halved onion across into ¼-inch half-moon shapes.
    • Chop: The quickest and easiest option, which also happens to be the easiest to eat, is to roughly chop your onion in a medium to large dice.
      Selecting Onions: When shopping, choose onions that are firm like baseballs, don’t have soft spots, and have a taut outer skin. They should feel heavy for their size and shouldn’t have any small green sprouts coming out of their top.
  • Liquid: You can use water or unsalted beef or chicken broth, depending upon your preference or what you have on hand. The broth will add a richer flavor. However, I’ve made these onions both ways (water, beef broth and a combination of both) and it’s not a dealbreaker to use water!
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Recipe yield: enough for 10-12 hot dogs
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 47kcal    Carbohydrates: 6g    Protein: 1g    Fat: 2g    Saturated Fat: 0.2g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 1g    Trans Fat: 0.01g    Sodium: 23mg    Potassium: 99mg    Fiber: 1g    Sugar: 3g    Vitamin A: 194IU    Vitamin C: 5mg    Calcium: 16mg    Iron: 0.2mg
Course: Condiment, Side Dish
Cuisine: American

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