Best 9 Hot Dog Onions With Only 4 Easy Ingredients Recipes

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**Hot Dog Onions: A Savory Treat for Any Occasion**

Hot dog onions are a classic American condiment that adds a burst of flavor to any hot dog. Made with just four simple ingredients—onions, butter, brown sugar, and water—these caramelized onions elevate the humble hot dog to a gourmet experience. Their sweet and tangy flavor pairs perfectly with the savory meat and soft bun, creating a combination that is both satisfying and delicious. Whether you're enjoying a hot dog at a backyard barbecue, a sporting event, or a county fair, hot dog onions are the perfect topping to complete your meal. And with just 10 minutes of active cooking time, they're incredibly easy to make. So next time you're craving a hot dog, don't forget to add a generous helping of hot dog onions. Your taste buds will thank you!

**Recipes Included:**

1. **Classic Hot Dog Onions:** This straightforward recipe yields a batch of perfectly caramelized onions that are sure to please everyone.
2. **Sweet and Spicy Hot Dog Onions:** For those who enjoy a little heat with their sweetness, this recipe adds a touch of cayenne pepper to the mix.
3. **Bacon Hot Dog Onions:** The addition of bacon bits takes these onions to the next level of flavor and richness.
4. **Grilled Hot Dog Onions:** If you're looking for a smoky flavor, try grilling these onions instead of cooking them on the stovetop.

Let's cook with our recipes!

NEW YORK-STYLE HOT DOG ONIONS



New York-Style Hot Dog Onions image

This is an easy version of the traditional hot dog topping that's served by New York City street vendors.

Categories     Sauces     Quick and Easy     Grill     Picnics     Hot dogs

Time 25m

Yield 6

Number Of Ingredients 16

canola oil
yellow onion
ketchup
brown sugar, light
chili powder
red hot pepper sauce
cinnamon
water
canola oil
yellow onion
ketchup
brown sugar, light
chili powder
red hot pepper sauce
cinnamon
water

Steps:

  • Heat oil in a large skillet over medium heat. Add onions; cook and stir occasionally until the onions are slightly browned and somewhat soft, about 10 minutes. Stir in the ketchup, brown sugar, chili powder, hot sauce and cinnamon; mix well. Add the water and bring mixture to a boil; simmer, uncovered, until onions are completely tender and the liquid is mostly evaporated, an additional 10 minutes.

HOT DOG ONIONS



Hot Dog Onions image

I love the push cart hot dogs, mainly because of the onions they serve on top...so I mixed and matched many different ingredients until I came up with the perfect combination for this recipe! This tastes just like the kind of onions I often would get from my favorite hot dog stands!

Provided by Lillian

Categories     Side Dish     Sauces and Condiments Recipes

Time 40m

Yield 4

Number Of Ingredients 11

2 tablespoons corn oil
1 extra large onion, thinly sliced
1 ½ teaspoons hot pepper sauce (such as Frank's RedHot®)
1 teaspoon prepared yellow mustard
1 teaspoon white sugar
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
½ cup water
2 tablespoons tomato paste

Steps:

  • Heat the corn oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in the water and tomato paste; simmer until liquid has reduced, about 20 minutes.

Nutrition Facts : Calories 109.3 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 717.3 mg, Sugar 5.7 g

IRON CHEF HOT DOG WITH ONION AND PEPPER RELISH AND CRISPY RED ONIONS



Iron Chef Hot Dog with Onion and Pepper Relish and Crispy Red Onions image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 19

1/2 cup red wine vinegar
1 tablespoon dark brown sugar
2 teaspoons mustard seeds
1 teaspoon coriander seeds
1 tablespoon extra-virgin olive oil
2 small red onions, 1 finely sliced and 1 finely diced
1 small red pepper, seeded and finely diced
Kosher salt
1 to 2 teaspoons hot sauce
6 large dill pickles, finely diced
2 cups canola oil
1/2 cup all-purpose flour
1/2 teaspoon hot paprika
2 small red onions, sliced into thin rounds
Kosher salt
8 all-beef hot dogs
1 tablespoon canola oil, if pan-frying
8 classic potato hot dog buns
Dijon mustard, for serving

Steps:

  • For the relish: Bring the red wine vinegar plus 1/4 cup water to a gentle simmer in a medium saute pan over medium heat. Add the sugar, mustard seeds and coriander seeds. Simmer until the liquid reduces to a syrup consistency and the seeds become tender, 10 to 12 minutes. Transfer to a medium bowl.
  • Heat the oil in the same pan over medium heat until it smokes lightly. Add the onions and red pepper and cook over high heat until slightly tender, 2 to 3 minutes. Season with salt. Remove from the heat and add to the reduced vinegar mixture along with the hot sauce and pickles. Stir to blend, then transfer to a bowl and refrigerate for at least 2 hours and up to 48 hours.
  • For the crispy onions: Heat the oil to 350 degrees F in a medium pot.
  • Stir together the flour and paprika in a medium bowl, then add the onion slices and toss to coat. Test the oil by dropping in one onion slice. It should fall to the bottom, begin to bubble, rise to the top and fry gradually. Prepare a baking sheet fitted with a kitchen towel, and get a slotted spoon ready. Shake the excess flour off half of the onions and drop them in the oil. Gently swirl them with the spoon so they fry more evenly on all sides, until they are golden brown, 1 to 2 minutes. Remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with salt. Repeat with the remaining onions.
  • For the hot dogs: Boil or pan-fry? Your choice. (See Cook's Note.) If you want to boil the dogs, place the dogs in a pan with enough simmering water to cover them and gently cook over medium-low heat until fully hot, 8 to 10 minutes. To pan-fry, add them to a little hot oil in a medium saute pan over medium heat until they are golden brown on all sides, 8 to 10 minutes.
  • Toast the buns in the toaster or a hot (350 degree F) oven until golden brown, 3 to 5 minutes. Spread a layer of mustard down the length of the dogs and place them in the buns. Top with hearty helpings of the relish and even layers of the onions all the way down the bun.

NYC-STYLE HOT DOGS WITH STREET-CART ONIONS



NYC-style hot dogs with street-cart onions image

Try these NYC-inspired hot dogs: frankfurters topped with classic caramelised onions, ketchup, American mustard and a little sauerkraut

Provided by Cassie Best

Categories     Lunch, Snacks

Time 30m

Number Of Ingredients 13

4 large frankfurters
4 hot dog buns, split
sauerkraut, to serve
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

Steps:

  • First, make the onions. Heat the oil in a frying pan over a low-medium heat and cook the onions for 10-12 mins until golden and slightly charred in spots.
  • Stir in the cinnamon, chilli powder, honey, mustard, ketchup, tomato purée, vinegar, Worcestershire sauce, 2-3 tbsp water and a pinch of salt. Simmer for 1-2 mins until the onions are saucy, adding a splash more water if they seem dry. Taste and add a little more chilli powder, mustard or a pinch of sugar, if you like. Keep the onions warm if you're serving straightaway or cool and chill. Will keep in an airtight container in the fridge for up to five days. Reheat over a low heat before serving, adding a splash of water to loosen as needed.
  • Light a barbecue and wait until the coals are ashen, set a gas barbecue to medium or heat a griddle pan over a medium heat. Alternatively, bring a pan of water to a simmer. Cook the frankfurters for 15 mins on the barbecue or in a griddle pan until charred, or for 8 mins in a pan of simmering water. If using a barbecue, warm the buns over the coals, if you like. Spoon a little sauerkraut into each bun, top with a frankfurter and spoon over the onions. Drizzle over some extra mustard and ketchup.

Nutrition Facts : Calories 402 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 2.1 milligram of sodium

HOTDOGS WITH STICKY ROASTED ONIONS



Hotdogs with sticky roasted onions image

Hotdogs are quick and easy, and always a hit with friends. Best of all, plates and cutlery are optional

Provided by Sarah Cook

Categories     Dinner, Main course

Time 45m

Yield Serves 8-10 with seconds

Number Of Ingredients 12

22 rashers unsmoked streaky bacon , 6 halved
16 Cumberland sausages
12 chipolatas
3 white onions , sliced
3 red onions , sliced
3 tbsp olive oil
5 tbsp wholegrain mustard
5 tbsp tomato ketchup
5 tbsp dark muscovado sugar
2 tsp Worcestershire sauce
soft rolls , to serve
oven fries , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Wrap a whole bacon rasher around each Cumberland sausage and a half rasher around each chipolata. Spread out in 1-2 large, shallow baking trays.
  • In a large roasting tin, toss the sliced onions with the oil, then roast on the top shelf of the oven with the sausages below for 20 mins. Mix together the mustard, ketchup, sugar and Worcestershire sauce with some seasoning. After 20 mins, stir this into the onions. Roast for 10 mins more until sticky, then remove from the oven and keep warm. The sausages should be cooked by now, but if they're not browned and crisp, tip off any juices and grill until done to your liking.
  • Split the buns and serve with the crisp bacon-wrapped sausages, sticky roasted onions and oven fries, if you like.

Nutrition Facts : Calories 655 calories, Fat 44 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 4.58 milligram of sodium

HOT DOG ONIONS



Hot Dog Onions image

Make and share this Hot Dog Onions recipe from Food.com.

Provided by Annette1

Categories     Low Protein

Time 20m

Yield 10 serving(s)

Number Of Ingredients 4

3 tablespoons olive oil
3 large onions, coarsely chopped (about 3 cups)
1/2 cup ketchup
1/2 cup barbecue sauce

Steps:

  • 1. Add olive oil to large skillet over medium heat. Saute onions until soft and translucent.
  • 2. In a bowl, combine ketchup and barbecue sauce,mixing well. pour mixture into skillet,covering onions entirely.Simmer 10 minutes, stirring occasionally. May be frozen and reheated.

Nutrition Facts : Calories 75.7, Fat 4.4, SaturatedFat 0.6, Sodium 237, Carbohydrate 9.2, Fiber 0.8, Sugar 5.2, Protein 0.8

HOT DOG ONIONS



Hot Dog Onions image

Serve these cooked onions and everyone will be requesting a hot dog at your next cookout. The onions are caramelized, tangy, and sweet. This is a quick and easy to prepare recipe.

Provided by Lillian Russo

Categories     Other Sauces

Time 40m

Number Of Ingredients 11

2 Tbsp corn oil
1 large onion, chopped
salt, to taste
pinch pepper
1 tsp chili powder
1 1/2 tsp hot pepper sauce, I use Frank's brand
pinch cayenne pepper
1 tsp sugar
1 tsp prepared yellow mustard
2 Tbsp tomato paste
1/2 c water

Steps:

  • 1. Heat oil in a medium-size skillet on med/high heat. Add onions. Cook until onions are very limp and all fluid is evaporated.
  • 2. Add all the remaining ingredients except for the tomato paste and water. Simmer uncovered for a few minutes.
  • 3. Then add the tomato paste and water. And simmer uncovered again til it reduces in half.
  • 4. Serve on top of cooked hot dogs.

NEW YORK PUSHCART ONIONS (FOR HOT DOGS)



New York Pushcart Onions (For Hot Dogs) image

I am a Canadian who spent 6 winters in Florida, and while there I met a person from New York (Brian). I did the cooking for most parties at the park, including snacks for our golf group which met twice a week after golf. Brian told me about the Push Cart Onions and I tried them with the group. They loved them. You can play with this recipe to suit your taste. Add more or less sugar, maybe a little more hot sauce, etc.

Provided by ETHIER65

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 35m

Yield 12

Number Of Ingredients 9

2 tablespoons vegetable oil
2 onions, sliced into 1/4-inch thick rings
½ green bell pepper, thinly sliced
¼ cup ketchup, or more to taste
½ teaspoon white sugar
⅛ teaspoon chili powder
1 dash hot pepper sauce
1 pinch ground cinnamon
1 cup water

Steps:

  • Heat vegetable oil in a large skillet over medium heat; cook and stir onions and green bell pepper until onions are slightly browned and soft, 8 to 12 minutes. Mix in ketchup, sugar, chili powder, hot pepper sauce, and cinnamon until thoroughly combined. Pour in water, bring mixture to a boil, and simmer uncovered until onions are tender, about 10 more minutes.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 5.3 g, Fat 2.4 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 60.4 mg, Sugar 3 g

NEW YORK-STYLE HOT DOG ONIONS



New York-Style Hot Dog Onions image

This is an easy version of the traditional hot dog topping that's served by New York City street vendors.

Provided by Lynn in MA

Categories     Sauces

Time 25m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 large yellow onion, sliced into 1/4-inch thick rings
2 1/2 tablespoons ketchup
1/2 teaspoon light brown sugar
1/8 teaspoon chili powder
1 dash red hot pepper sauce (e.g. Tabasco)
1 pinch ground cinnamon
1/2 cup water

Steps:

  • Heat oil in a large skillet over medium heat. Add onions; cook, stirring occasionally, until the onions are slightly browned and somewhat soft, about 10 minutes. Stir in the ketchup, brown sugar, chili powder, hot sauce and cinnamon; mix well. Add the water and bring mixture to a boil; simmer, uncovered, until onions are completely tender and the liquid is mostly evaporated, an additional 10 minutes.

Tips:

  • Choose the Right Onions: Use yellow or white onions for a classic hot dog onion flavor. They have a mild sweetness that pairs well with the bold flavors of hot dogs.
  • Slice Thinly: Slice the onions thinly so they cook evenly and caramelize quickly. Aim for slices that are about ⅛ inch thick.
  • Use Butter for Rich Flavor: Butter adds a rich, buttery flavor to the onions. If you prefer, you can use oil instead, but butter will give you the best results.
  • Cook Over Medium Heat: Cook the onions over medium heat so they have time to caramelize and develop a deep golden brown color.
  • Stir Occasionally: Stir the onions occasionally to prevent them from burning and to ensure they cook evenly.
  • Season to Taste: Season the onions with salt and pepper to taste. You can also add other seasonings like garlic powder, onion powder, or paprika for a more complex flavor.

Conclusion:

Homemade hot dog onions are a delicious and easy way to elevate your hot dog game. With just a few simple ingredients and a little bit of time, you can create caramelized onions that are packed with flavor and perfect for topping your favorite hot dogs. Whether you're having a backyard barbecue or just enjoying a quick lunch, these hot dog onions are sure to be a hit. So next time you're craving a hot dog, don't forget to make a batch of these delicious onions to take your meal to the next level.

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