New York Style Hot Dog

Ingredients

• 1onion, thinly sliced
• 10 ml (2 tsp)vegetable oil
• 60 ml (¼ cup)water
• 30 ml (2 Tbsp)ketchup or tomato paste
• to tastesalt
• 4all-beef hot dogs
• 4hot dog buns
• to tastesauerkraut (ideally homemade sauerkraut)
• to tastespicy brown mustard

Instructions

1. 1

   Soften the onions

   Heat the oil in a large frying pan over medium heat. Add the sliced onion and cook for a few minutes, until it begins to soften.

2. 2

   Simmer the sauce

   Turn the heat to low and stir in the water, ketchup or tomato paste, and salt to taste. Cover the pan and cook for about 20 minutes, or until the onions are completely soft.

3. 3

   Cook the hot dogs

   While the sauce simmers, bring a pot large enough to hold all 4 hot dogs of water to the boil. Add the hot dogs and cook over medium-high heat for 5–6 minutes; they should be ready at about the same time as the sauce.

4. 4

   Build the hot dogs

   Place the hot dogs in the buns and top with onion sauce, sauerkraut and spicy brown mustard.

5. 5

   Serve and eat

   Serve the hot dogs while warm.

What is a New York-style hot dog?

It is an American hot dog served in a bun with toppings that include sauerkraut, mustard and onion sauce. This version keeps the preparation straightforward: the onions soften into a savoury, slightly tangy topping while the frankfurters heat in water.

The combination draws on the familiar New York-style street-food pairing of hot dogs, mustard and sauerkraut. Soft onions add a sweet, mellow contrast to the kraut’s sharper tang.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 13g protein, 34g carbs, 19g fat.

The bun provides most of the carbohydrates, while the all-beef hot dog contributes much of the protein and fat. The oil, mustard, sauerkraut and hot dog can also contribute notable fat or sodium, with amounts varying by brand and serving size. Balance the plate with a generous portion of salad or other vegetables.

Why the onion sauce works

Onions: Thin slices soften more evenly and are easier to pile onto a bun. Cook them over medium heat just until they begin to soften before adding the other ingredients.

Ketchup or tomato paste: Either option brings a tomato note to the sauce. The recipe allows you to use whichever you have on hand.

Keep the simmer gentle

Low heat: Once the water and tomato ingredient are added, reduce the heat and cover the pan. A gentle simmer gives the onions time to become completely soft during their roughly 20-minute cook.

Check the pan: If the sauce seems to be catching, lower the heat. The onions should be tender rather than browned or crisp.

Coordinate the cooking

Start with the onion sauce, then bring the hot-dog water to the boil while it simmers. The hot dogs take 5–6 minutes over medium-high heat, so they should finish around the same time as the onions.

Use a pot that fits all 4 hot dogs so they can heat together. Have the buns and toppings ready before draining and assembling.

Balance the toppings

Sauerkraut: Add it to taste for a sharp, tangy counterpoint to the soft onions. If it is very wet, let excess liquid drain so the bun is less likely to become soggy.

Mustard: Spicy brown mustard adds a warm, savoury bite. Add it just before serving, alongside the onion sauce and kraut.

What to serve alongside

Serve the hot dogs with a crisp green salad, sliced vegetables or fruit for a fresh contrast. For a heartier meal, add a simple potato salad or corn on the cob.

If you are eating outdoors, keep the toppings in separate containers until serving. That makes it easier to assemble each bun and adjust the amounts to suit each person.

Recipe notes & tips

• Slice the onion thinly so it softens evenly.
• Keep the covered onion sauce at a gentle simmer rather than letting it boil hard.
• Use a pot wide enough to hold all 4 hot dogs.
• Drain excess liquid from the sauerkraut before topping the buns.
• Assemble the hot dogs just before serving to help keep the buns from going soggy.

Variations

• Use tomato paste: Stir it into the onion sauce in place of ketchup for a less sweet tomato flavour.
• Add extra kraut: Pile on more sauerkraut for a sharper, tangier topping.
• Make it milder: Use less spicy brown mustard or serve it on the side.
• Try a softer bun: Lightly warm the buns before filling them.
• Add a fresh crunch: Serve with finely sliced raw onion alongside the cooked onion sauce.

Common mistakes to avoid

• High heat for the sauce: The onions may brown before they soften; turn the heat to low after adding the liquid.
• Skipping the cover: The onions may take longer to become tender; cover the pan for the simmer.
• Overcooking the hot dogs: They can split; check them after 5 minutes and remove them once heated through.
• Wet sauerkraut: Extra liquid can make the bun soggy; drain it before adding.
• Overfilling the buns: Toppings can spill out; add the onion sauce, kraut and mustard in manageable amounts.

How to store

Store leftover onion sauce in a covered container in the fridge and use within 3–4 days; reheat it gently in a pan or microwave until hot. Refrigerate cooked hot dogs separately and use within 3–4 days, reheating until steaming hot. For best texture, store buns and toppings separately and assemble just before serving.

Frequently asked questions