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| Sabretts® |
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| Onions
in Sauce Here's a cool clone for the tangy orange/red onion sauce slathered over hot dogs ordered from Sabretts push carts. For a buck or two you can grab a hot dog with the works on the fly from these popular umbrella-covered food carts in many major cities. You'll find hundreds of 'em in New York City, especially around Central Park. 1 1/2 teaspoons olive oil 6 huge onions, sliced thin & chopped 1 12-once can of V-8 juice 2 tablespoons tomato paste 2 teaspoons corn syrup 1 teaspoon cornstarch 1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes 1/4 cup vinegar 1. Heat the oil in a large saucepan over medium heat. 2. Sauté sliced onion in the oil, until onions are soft, but not brown. 3. Add V-8 juice, tomato paste, corn syrup, cornstarch, salt and red pepper flakes, and stir. 4. Bring mixture to a boil, then reduce heat and simmer until the sauce it thick (The time depends on how much water is in the onions, but it should only be about 30 minutes.) Add vinegar. Continue to simmer for an additional 10 to 55 minutes or until most of the liquid has reduced and the sauce is thick. Makes about 2 cups. +==+==+==+==+==+==+==+==+==+==+==+==+==+==+==+==+==+ A Variation from Betty Bohn, Seattle, Washington: I do not use exact measurements, but the basics are: I saute some finely chopped onion on medium heat til clear and tender, not browned. Turn burner to low and add some Heinz Ketchup to the onions (enough to coat the onions well, and a litle extra. I then rub some dried oregano between my hands, into the onion/ketchup mixture. WAALAAH!!!! |
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