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NY Onion Sauce
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Description
This is a recipe that my husband absolutely loves! He is a happy man when I make these onions and put them on Boar’s Head hot dogs along with a spicy mustard and onion rings. I double the batch in the spring and freeze it in individual containers, and the batch gets us through the entire summer.
Ingredients
- 2 Tablespoons Vegetable Oil
- 2 whole Onions, Halved And Cut 1/4" Thick
- ½ teaspoons Ground Cinnamon
- 1 teaspoon Chili Powder
- ¼ cups Ketchup
- ½ cups Water
- ½ teaspoons Cayenne Sauce
- ½ teaspoons Kosher Salt
- ¼ teaspoons Freshly Ground Black Pepper
Preparation
1. Heat oil in a medium saucepan over medium heat. (Since I double the recipe, I use a large skillet or saute pan.)
2. Add onions and cook until soft.
3. Stir in the cinnamon and chili powder and cook for 1 minute.
4. Add ketchup, water, hot sauce, salt and black pepper and bring to a simmer.
5. Cook mixture for 10 to 15 minutes or until thickened.
6. Transfer to a bowl and let cool to room temperature before serving.
Denise’s tips:
1. Adjust the amount of cayenne sauce to taste.
2. Unless you love cinnamon, do not exceed the amount given or it will overpower the sauce.
3. When I double the recipe I add about 1/4 cup more water and cook it a little longer.
4. Serve at room temperature.
5. Sauce freezes well.
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