RE: Onion Sauce or Chilli Sauce
Wed, 06/7/06 2:03 PM
Here's a couple recipes I have. Again, have not been tested here.. (Even if I did, I wouldnt know how authentic it is compared to the East Coast sauce).
* Exported from MasterCook II *
Hot Dog Onion Sauce
Recipe By : Record Oct. 1995
Serving Size : 6 Preparation Time :0:00
Categories : Sauces & Gravies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Vegetable Oil
2 Medium Onions -- cut 1/4 inch thick
1/4 Cup Ketchup
Pinch Ground Cinnamon
1/8 Teaspoon Chili Powder
Dash Hot Pepper Sauce
1/2 Cup Water
In a medium sized skillet, heat the vegetable oil over medium heat; add
onion slices and saute for about 7 minutes, until golden and limp. Mix
in the ketchup. Then add the cinnamon, chili powder, hot pepper sauce
and salt. Pour in the water; stir. Bring to a boil, reduce heat and
simmer, uncovered for about 10 minutes..
New York pushcast hot dog onion sauce
* 2 tbs. vegetable oil
* 2 medium onions, cut in 1/4 inch slices
* 1/4 cup ketchup
* pinch of ground cinnamon
* 1/8 tsp. chili powder
* dash of hot pepper sauce
* dash of salt
* 1/2 cup water
In medium-sized skillet, heat 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. Bring to a boil, reduce heat and simmer, uncovered, for about 10 minutes. Serve over hot dogs.
Makes 6 to 8 servings.
* 2 medium onions, sliced into 1/4 inch rings
* 2 tablespoons vegetable oil
* 1-1/2 tbs. paprika
* 1/4 tsp. cumin
* 1/2 tsp. salt
* 2 to 3 dashes pepper
Heat oil, add onions and toss until coated. Toss in spices and braise until tender. Add a little water as mixture becomes dry, then cover and simmer for 10 minutes.
Makes 8 servings.
List of Ingredients
10 lbs. yellow onions
1 qt. molasses, Sugar Mill
1 c. white vinegar
1 lb. brown sugar
1 1/2 T. crushed red pepper
1/2 oz. Red Hot sauce
Put onions, and crushed red peppers in food processor or blender. Chop fine.
Put all in a big kettle, and heat until it gets hot, stirring as you go. Simmer for 8 hrs.
Put in glass jars, and store in fridge, or process in canning jars following canning procedure.
Sabrett's Onions in Sauce
1 1/2 teaspoons olive oil
1 medium onion, sliced thin and chopped
4 cups water
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup vinegar
1. Heat the oil in a large saucepan over medium heat.
2. Sauté sliced onion in the oil for 5 minutes, until onions are
soft but not brown.
3. Add water, tomato paste, corn syrup, cornstarch, salt, and red
pepper flakes, and stir.
4. Bring mixture to a boil, then reduce heat and simmer for 45 minutes.
Add vinegar. Continue to simmer for an additiona1 30 to 45 minutes or
until most of the liquid has reduced and the sauce is thick.
Makes about 1 cup.
I came from New York and was thrilled to see this recipe. Having been
a cook for what feels like hundreds of years, I thought that this recipe
had some flaws before I made it, but decided to try it anyway. These are
my complaints and I don't know what other people have said, but I think
you ought to rethink this one.
1. One onion? Why bother. I used six huge ones in the second batch and
it worked much better.
2. Four cups of water? My goodness, they were swimming. I used one small
can of V-8 and it was perfect.
3. Cook first for 45 minutes? By the first cooking they were almost
indistinguishable as onions, and by the second 30 minutes they were they
were pure thick gravy. I sautéed, then added all the other ingredients (12
ounces of V-8 instead of water) and only cooked until the sauce was thick.
The time depends on the water content of the onions, but it was only about
30 minutes total.
I have an easier recipe for the sabrett onion sauce, that I like a lot,
it tastes like the real thing, and it is no fuss!! I do not use exact
measurements, but the basics are: I saute some finely chopped onion on
medium heat til clear and tender, not browned. Turn burner to low and add
some Heinz Ketchup to the onions (enough to coat the onions well, and a
litle extra. I then rub some dried oregano between my hands, into the
onion/ketchup mixture. WALAH!!!! I hope you will try this.
Ok, the above are a few out of my collection. Hope one of them helps you out...