New York–Style Hot Dog with Caramelized Onions Recipe
A New York–style hot dog is a sausage in a soft bun with mustard and sweet-salty onions sautéed in a pan. In New York, you buy them from street carts, often on the run between the subway and work. The homemade version lets you use better sausages and season the onions exactly the way you like.
This New York–style hot dog with caramelized onions captures the vibe of Manhattan street carts, where people grab one on the run between the subway and the office. The sweet-salty, slightly tangy onions with apple cider vinegar give it a character you won’t find in standard hot dogs with just mustard and ketchup.
Chef's tips
Caramelize the onions patiently over medium or low heat—don’t rush it with high heat, or you’ll end up with burnt, bitter bits instead of sweet onions. It’s best to lightly brown the sausages in a pan or on the grill until the skin just starts to crack—that’s a sign they’re hot inside and more aromatic. Warm the buns briefly so they stay soft inside and don’t dry out.
How to serve
Serve the hot dogs with oven fries or chips and a big jar of pickles on the table, just like in American diners. To drink, go for a light beer, homemade lemonade, or cola—especially if you’re doing a home movie night with a New York–set show. It’s also a great option for a quick meal for a home game night instead of ordering fast food.
Ingredients
- sausages good quality, long - 4 piece
- hot dog bun soft, oblong - 4 piece
- onion thinly sliced - 2 piece
- vegetable oil for frying the onions - 2 tablespoons
- butter for the onions - 1 tablespoon
- brown sugar - 1 teaspoon
- apple cider vinegar - 1 tablespoon
- mustard e.g. Sarepska or American-style - 4 teaspoons
- ketchup optional - 4 teaspoons
- salt for the onions and to taste - 0.5 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Heat the oil and butter in a large pan over medium heat. Add the sliced onion and a pinch of salt.
- Cook the onion for 10–12 minutes over medium heat, stirring often, until it softens a lot and starts to brown lightly. If it starts to burn, reduce the heat and add 1–2 tablespoons of water.
- Add the brown sugar and apple cider vinegar, stir, and cook for another 2–3 minutes, until the onions are glossy, slightly sticky, and sweet-and-sour. Season with pepper and more salt if needed.
- Heat the sausages according to the package instructions: you can simmer them in hot but not boiling water for a few minutes or pan-fry them until lightly browned.
- Slice the buns lengthwise, but not all the way through, to create a pocket. Warm them briefly in the oven or in a dry pan until they are hot and slightly crisp on the outside.
- Place a hot sausage inside each bun and top with a portion of caramelized onions.
- Drizzle with mustard and, if you like, ketchup. Serve immediately while the buns are still warm.
Storage
Karmelizowaną cebulę możesz przechowywać w lodówce do 3 dni i podgrzewać na patelni lub w mikrofalówce. Bułki i parówki najlepiej przygotowywać na świeżo, bo po złożeniu szybko miękną.
