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Sabrett Onions in Sauce Recipe
Sabrett Onions in Sauce
By Todd Wilbur

Recipe Type: Sauce
Calories: 10
Cook Time: 35 minutes
Recipe Rating: 4.5 (20 reviews)

A Sabrett push cart hot dog isn't complete until its slathered with the tangy orange/red onion sauce. For a buck or two you can grab a hot dog with the works on the fly from these popular umbrella-covered food carts in many major cities and at special events. You see hundreds of em in New York City, especially around Central Park. In fact, that's where the sample for this recreation was obtained. While most of the Sabrett toppings are standard hot dog fare - ketchup, mustard, sauerkraut - the onion sauce is a real Top Secret Recipe.

Source: "Even More Top Secret Recipes" by Todd Wilbur.

1 1/2 teaspoons light olive oil
1 medium onion, sliced thin and chopped
Submitted on: 05/21/08
This tastes exactly like the original. I make a double batch and freeze whats left over. Taste is better if you make ahead of time and reheat.
Submitted on: 09/27/07
This recipe is dead on! I used to live in New Jersey, and among the things I missed when I moved was hot dogs from a hot dog truck. These onions are exactly like I'm back home in Newark buying a dog on the corner THANKS!
Submitted on: 02/11/07
Good show. This is also the same sauce they use at Gray's Papaya or Papaya King. If you want an authentic meal cook your hot dogs on the grill. Grill your buns as well and then dress your hot dog with sauerkraut, this sauce and mustard. Make 2 for yourself and serve with a large glass of papaya juice. There you have it!
Submitted on: 10/29/06
Another winner! As a native New Yorker, I can tell you that this is 100% on the mark. Sabrett sells this stuff for a buck and a half a pound. You can make it - all natural, too boot - for pennies. I am heating some up now as I write this!
Joe. L  
Submitted on: 12/11/05
I live in NYC for the first 30 yrs of my life (46 now). Worked in Manhattan and ate it everyday. And when I moved away I missed this stuff. Now that I can make it now people know what I'm talikng about and ask me to make it all the time. They say this is the best stuff they ever had on a hot dog. But when I get the real Sabrett hogs they go even more wild.
Submitted on: 09/11/05
The first time I used 1 cup of water. Second time I changed to 3/4 cup of water. Even by the directions if you use the water called for, it will cook down to a mush. Turned out very good the onions (Vidalia) still had some body to them. A sure keeper.
Submitted on: 08/30/05
Made it with the one cup of water, for a family cook out. The kids thought it too hot, but the grown ups loved it. Will be making it again with a little less pepper.
Submitted on: 08/30/05
Excellent.....wonderful addition to our hot dogs this summer!
Big Bunny  
Submitted on: 08/25/05
Agreed, 2 cups is too much H2O and I thought that more corn syrup or sugar s/b added. Sabretts uses dehydrated onions, add some onion powder to the sauce to add that flavor. Don't over cook or the onions dissolve.
Submitted on: 08/24/05
I found this recipe to have just a little too much vinegar taste, I did add the Maple Syrup as was suggested. It tasted better the second day, reheated & put on top of hamburgers.
Submitted on: 08/12/05
Have tried this recipe without all of the oil, water and corn syrup. Also can replace tomato paste with ketchup.
Patricia B  
Submitted on: 08/11/05
Just Love This Recipe. I use Red Onoins, they come out great. Try it. Thanks So Much
S.P. Brennan  
Submitted on: 08/10/05
I agree with John Mayer's comments. Two cups of water is too much! Next time I'll use only one.
Submitted on: 08/10/05
Made this yesterday and was a 100% hit with everyone. Had it on grilled brats..what a treat that was to have a home made sauce to go with them. A keeper.
George Smith  
Submitted on: 08/09/05
This "aint" a new thing, we have been making about the same thing for years. Add a tablespoon or so of Bar-B-Q sauce and serve it on hamburgers.
John Mayer  
Submitted on: 08/09/05
This recipe is a dead ringer for the Sabrett tangy red hot dog sauce. Although, I usually use half the recommended water... perhaps this part of the recipe is actually a misprint.
L.Joseph LaChance  
Submitted on: 08/09/05
Having been born and rasied in NYC Sabrett Onions are the best. Currently living in Central America the only way to get Sabrett onions is to use this recipe, Dead Ringer!!
Perry K  
Submitted on: 08/09/05
This recipe is a blast. For a variation - Canuck Style - swap 1 tbsp Maple Syrup for the Corn Syrup
Sunny Eger  
Submitted on: 08/08/05
Ilove it! It has always been hard to find Sabrett's onions around Atlanta. Now I can make my own! Thanks!
Submitted on: 08/08/05
I have been making a similar recipe for years for my hot dogs. I remember, in New Jersey, those hot dogs were a treat for us! I am happy to have the whole recipe now. Mine had no cornstarch and no vinegar in it, but everything else.