Jeanette’s New York City-Style Hot Dog

To make the onion sauce, heat a small saucepan over medium-high heat with the olive oil. Add onion, garlic, salt and pepper, and cook for 5-7 minutes until caramelized and brown. Add tomato paste, stir and cook until fragrant, about 30 seconds. Deglaze with beer, add vinegar and brown sugar and bring to a bubble.

In a separate bowl, whisk together cornstarch and 1 tablespoon of water. Stir the slurry into the bubbling beer/onion sauce. Once thickened, about 1-2 minutes, remove from heat.