Hot Dogs With Onion Sauce

Combine the water and cornstarch in a bowl and whisk it until there are no more lumps. Whisk in the tomato paste, balsamic, mustard, brown sugar and hot sauce.

Heat the oil in a large skillet (not a non-stick skillet), over medium high heat. Add the onions and sprinkle them with the salt. Stir them occasionally with a wooden spoon so they don’t burn. Cook until the edges of the onions start to brown. Don’t burn them! Then add the garlic and cook for another minute.

Add the liquid into the pan with the onions, stir and rub the pan with the wooden spoon to scrape up all the brown bits on the bottom. Turn the stove to low and simmer it with the lid on for 1 hour. Check frequently to make sure it is not burning and the water has not evaporated. Add extra water if needed.

While the onions are simmering, cook the dogs and prepare the buns. The dogs can be cooked on a griddle over medium heat or on a grill over medium heat. But most pushcarts make “dirty water dogs” by simmering them in water that has become a rich flavorful soup after holding scores of franks over the course of a day. And don’t worry, the franks are precooked so they are pasteurized, and the dirty water is hot enough that nothing can survive.

As for the buns, some are toasted on a griddle, but most pushcarts store them in a bin where the steam from the dirty water keeps them warm and moist. I like mine steamed.

Place the frank on the bun, squirt on the mustard, add the onions and enjoy!

*Adapted from The Huff Post.