Jeanette’s New York City-Style Hot Dog

by Rachael Ray Show Staff 11:17 AM, July 20, 2016

Rachael Ray Show

Aired July 20, 2016

Serves 8

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For the Classic Cart-Style Onion Sauce:
2 tablespoons olive oil
1 large white onion, diced
1 clove garlic, grated or chopped
Salt and pepper, to taste
1/4 cup tomato paste
6 ounces beer, your favorite kind
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1 teaspoon cornstarch

1 cup sauerkraut, warmed
Salt and pepper, to taste
8 all-beef hot dogs, split and griddled or grilled
8 hot dog buns, toasted or grilled to warm through
Ketchup, for topping
Spicy mustard, for topping


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.

To build hot dogs, place cooked dogs in buns, top with onion sauce, sauerkraut, ketchup and/or mustard.

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