A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeye's fast food restaurant on Google Maps.

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Entry from June 25, 2007
New York Hot Dog Onion Sauce (New York Onion Sauce)

New York hot dog onion sauce (or, New York onion sauce) is served on pushcart hot dogs. The recipes vary.


15 March 1995, Elyria (OH) Chronicle-Telegram, pg. B8, col. 3:
NEW YORK PUSHCART HOT DOG ONION SAUCE
2 tablespoons vegetable oil
2 medium onions, cut in 1/4-inch slices
1/4 cup ketchup
Pinch of ground cinnamon
1/2 teaspoon chili powder
Dash of hot pepper sauce
Dash of salt
1/2 cup water

In a medium-size skillet, heat the vegetable oil over medium heat; add onion slices and saute for about 7 minutes, until golden and limp. Mix in ketchup, then add cinnamon, chili powder, hot pepper sauce and salt. Pour in water, stir. Bring to a boil, reduce heat and simmer, uncovered, for about 10 minutes. Serve over hot dogs. Serves 6 to 8.

Nutritional information per serving: 81 calories; 1 gram protein; 10 grams carbohydrates; 5 grams fat; 50 percent of calories as fat; 1.3 grams fiber; 0 cholesterol; 152 milligrams sodium.

Google Groups: rec.food.recipes
Newsgroups: rec.food.recipes
Followup-To: rec.food.cooking
From: Nancy Berry
Date: 1997/06/22
Subject: COLLECTION (2) NYC Onions
New York Onion Sauce for Hot Dogs
PUSHCART ONIONS

Here are two recipes for hot dog onions:

* Exported from MasterCook *
New York Onion Sauce for Hot Dogs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Relishes Sauces

Amount Measure Ingredient—Preparation Method
-------- ------------ --------------------------------
3 tablespoons Olive oil
3 Garlic cloves ; peeled—crushed
3 medium Yellow onions; peeled—sliced
1/4 cup Marinara sauce—bottled sauce
1 pinch Crushed red pepper
1 1/2 tablespoons Paprika
Salt

Heat a large frying pan and add the oil, garlic and onion. Saute until the onion is tender.  Add the marinara sauce, red pepper flakes and paprika. Simmer for 15 minutes. Add salt to taste. Serve over hotdogs in steamed buns.  Makes 4 cups. 

The Great American Hot Dog Book
by Becky Mercuri
Salt Lake City: Gibbs Smith
2007
Pg. 41:
New York Hot Dog Onion Sauce
The preparation of New York’s onion sauce differs from cart to cart, with some versions much thinner than this formula.

1 1/2 teaspoons olive oil
4 large onions, sliced and chopped
1 (11.5-ounce) can V8 Juice
1/2 cup water
1 tablespoon tomato paste
1 1/2 teaspoons sweet Hungarian paprika
1 teaspoon corn syrup
1/2 teaspoon corn starch
1/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes, or more to taste
3 tablespoons cider vinegar, or more to taste

In a medium pot, heat olive oil over medium heat and add onions. Cook, uncovered, for 10 minutes, stirring frequently. Turn heat to low and saute onions, stirring frequently, for 30 minutes, or until onions are softened and translucent but not browned. Add remaining ingredients and cook over low heat, uncovered and stirring frequently, for 1 1/2 to 2 hours, or until mixture thickens and onions are very tender. Taste and adjust seasoning, adding more crushed red pepper and vinegar if desired. Yield: about 2 1/2 cups.

National Public Radio
Kitchen Window:
Welcoming the Dog Days of Summer
By Howard Yoon
NPR.org, May 23, 2007
(...)
New York Onion Sauce
There is no right or wrong way to make onion sauce, just as there’s no right or wrong way to dress your dog. I’ve adjusted several recipes to my liking but feel free to add your favorite spices to the mix. Makes 8 to 12 servings

2 large yellow or white onions, peeled and sliced 1/4-inch wide
1/2 cup plain spaghetti sauce (jarred is fine)
1/4 cup water
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon salt
Pinch of cinnamon

In a skillet, saute onions and garlic in olive oil over medium-low heat until soft, about 10 to 15 minutes.
Add spaghetti sauce and water. Stir in salt and cinnamon. Turn heat up to medium.
Simmer for 15 to 20 minutes, stirring frequently, until liquid has reduced by about half.

Posted by Barry Popik
New York CityFood/Drink • (6) Comments • Monday, June 25, 2007 • Permalink