New York Hot Dogs


I'm already thinking about July 4th fun and of course the food! In my book, these New York Hot Dogs are a must. Juicy, plump hot dogs are grilled just right and then loaded with classic onion sauce. Total deliciousness!


Ingredients for New York Hot Dogs:

yields about 4 cups


6-8 hot dogs and buns

3 Vidalia onions halved and sliced thin

2 tablespoons olive oil

1/2 cup Heinz Chili Sauce

1/2 cup ketchup

1 1/2 cups water

1/2 teaspoon dried oregano

1/2 teaspoon paprika

kosher salt

black pepper


Serve over steamed or grilled hot dogs and toasted buns.


Time-Saving Tip: The onion sauce can be prepared a couple of days in advance and kept in the refrigerator; warm before using.


Let's see what we need.

We're ready to cook.



Add the oil and onions to a pan; season with salt and pepper. Saute onions until wilted. This will take about 10-15 minutes. Do not brown.


Once the onions are wilted add the chili sauce, ketchup, water, oregano, and paprika.

Stir until well combined.


Loosely cover with foil leaving a small section uncovered. Simmer for about 25-30 minutes until the liquid has thickened.


They're ready! These look awesome and taste great. I know that my Dad would have approved. Any New Yorker will tell you that this is the only way to eat a hot dog.


Enjoy!


New York Hot Dogs:

yields about 4 cups


  • 6-8 hot dogs and buns

  • 3 Vidalia onions halved and sliced thin

  • 2 tablespoons olive oil

  • 1/2 cup Heinz Chili Sauce

  • 1/2 cup ketchup

  • 1 1/2 cups water

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon paprika

  • kosher salt

  • black pepper


  • Serve over steamed or grilled hot dogs and toasted buns.

  • Add the oil and onions to a pan; season with salt and pepper. Saute onions until wilted. This will take about 10-15 minutes. Do not brown.

  • Once the onions are wilted add the chili sauce, ketchup, water, oregano, and paprika.

  • Stir until well combined.

  • Loosely cover with foil leaving a small section uncovered. Simmer for about 25-30 minutes until the liquid has thickened.

  • Time-Saving Tip: The onion sauce can be prepared a couple of days in advance and kept in the refrigerator; warm before using.