NYC-Style Hot Dogs with Street-Cart Onions Recipe
This recipe recreates classic NYC-style hot dogs topped with flavorful street-cart onions, featuring a perfect balance of sweet, spicy, and tangy notes. The onions are slowly caramelized with spices, honey, and condiments, then generously piled over grilled or boiled frankfurters served in warm buns with sauerkraut for an authentic street-food experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Hot Dogs
- 4 large frankfurters
- 4 hot dog buns, split
- Sauerkraut, to serve
Street-Cart Onions
- 1 tbsp vegetable oil
- 2 large onions, halved and sliced
- 1/4 tsp ground cinnamon
- Large pinch of chilli powder
- 2 tbsp honey
- 2 tsp American-style mustard, plus extra to serve
- 2 tsp ketchup, plus extra to serve
- 2 tsp tomato purée
- 2 tsp cider or white wine vinegar
- 1 tsp Worcestershire sauce
- 2–3 tbsp water, plus splash for reheating if needed
- Pinch of salt
Instructions
- Prepare the Street-Cart Onions: Heat the vegetable oil in a frying pan over low to medium heat. Add the halved and sliced onions and cook gently for 10–12 minutes, stirring occasionally, until the onions become golden and slightly charred in spots, developing a deep caramelized flavor.
- Add Spices and Sauces: Stir in the ground cinnamon, chilli powder, honey, 2 tsp mustard, 2 tsp ketchup, tomato purée, vinegar, Worcestershire sauce, 2–3 tablespoons of water, and a pinch of salt. Mix well to combine all ingredients with the onions.
- Simmer the Onion Mixture: Let the onions simmer gently for 1–2 minutes until saucy and well-coated, adding a splash more water if the mixture looks too dry. Taste and adjust seasoning by adding more chilli powder, mustard, or a pinch of sugar to preference. Keep the onions warm if serving immediately or cool and store in an airtight container in the fridge for up to five days. Reheat over low heat, adding a splash of water as needed before serving.
- Cook the Frankfurters: Light a barbecue and wait until the coals are ashen, or set a gas barbecue to medium heat, or alternatively heat a griddle pan over medium heat. Cook the frankfurters for about 15 minutes on the barbecue or griddle pan until charred and heated through, turning regularly. If you prefer boiling, bring a pan of water to a simmer and cook the frankfurters for 8 minutes until hot. Warm the buns over the coals if using a barbecue.
- Assemble the Hot Dogs: Spoon some sauerkraut into each warmed bun, place a hot frankfurter on top, then generously spoon over the warm street-cart onions. Finish by drizzling extra mustard and ketchup over the top to taste. Serve immediately for a delicious NYC street-style hot dog experience.
Notes
- The onions can be made ahead and stored refrigerated for up to five days, making this a convenient recipe for batching.
- Adjust the chili powder and honey to your preferred balance of heat and sweetness.
- Using a barbecue or griddle pan will add the authentic charred flavor; boiling is a convenient alternative but less smoky.
- Warming the buns briefly over coals or in a pan improves texture and taste.
- Feel free to add extra toppings such as pickles or cheese according to preference.
Keywords: NYC hot dogs, street-cart onions, grilled hot dogs, classic American street food, caramelized onions, frankfurters, summer barbecue food
