Push Cart Onion Sauce for Hot Dogs


Today is Day One of Super Bowl food!

First up is onion sauce for hot dogs that is very similar to the kind sold on hot dog carts in NYC.  We were stationed in NYC for 9 years and, believe it or not, miss the hot dog carts (and the pretzel carts).  This sauce is very much like the kind sold on the carts and we love this version.

Make sure you cut the slices on the thin side or the onions will be hard to bite through and you will end up with a plateful of onions.  Don’t ask how I know.

I toss a package of hot dogs in the crock pot ~ we use Hebrew National  ~ and cook on HIGH for a couple of hours.  No additional liquid is needed.  At the 2 hour mark, I lower the heat to LOW and let them go for another hour or so.  They brown up nicely in the crock pot.  This is an easy way to cook hot dogs if you have a crowd.

Push Cart Onion Sauce

Push Cart Onion Sauce for Hot Dogs

2 tbsps vegetable oil
2 onions, sliced very thin
1/4 cup ketchup
pinch of cinnamon
1/2 tsp chili powder
1/4 tsp garlic powder
2 or 3 dashes of Tabasco
Pinch of salt
1/2 cup water

In a skillet over medium heat, saute onion slices for 10-12 minutes until they are golden and translucent.

Mix in the rest of the ingredients and stir. Bring to boil; reduce the heat and let the onions simmer for about 10 minutes.

Serve on top of hot dogs.

Makes enough for 6-8 hot dogs.

Push Cart Sauce 2

Source:  Adapted from food.com

Happy Cooking!

My signature

French Onion Dip ~ Rachael Ray


I’ve always loved onion dip but the mere mention of it sends people into hysterics ~ it’s so 60s.  This dip is is all grown up and so much better than the onion soup mix stuff.  Give it a try!  It’s easy to put together and you can make it the day before and stick in the fridge until party time.


French Onion Dip ~ Rachael Ray

1 tbsp olive oil
1 tbsp butter
2 medium onions, quartered then thinly sliced
2 cloves garlic, minced
1 beef bouillon cube
1/2 cup water
1 tsp thyme
2 tsps Worcestershire sauce
2 cups sour cream
8 ounces cream cheese, room temperature
pinch of salt
2 tbsps chopped chives

In a skillet over medium to medium high heat, add the olive oil and butter. Add the onions and garlic and cook for 10 minutes, stirring occasionally. Add bouillon cube to the onion/garlic mixture and the 1/2 cup water until the onions are coated, stirring frequently, about 3 minutes or so. Season with the pepper, thyme and Worcestershire. Remove from heat and transfer to a plate so that it can cool for a bit.

In a bowl, mix the sour cream and cream cheese together. Stir in the onion mixture until all are completely combined. Add salt if necessary. Chill until serving time and then garnish with the chives.

Serve with sturdy chips or crackers.


Happy Cooking!


Caramelized Onion Foccacia (Bread Machine)


Can you believe it’s August already? I have no idea where the time goes.

I love this recipe! It makes a really big foccacia so I usually make it as a main dish and just add a salad. I love using the dough feature on my bread machine because I can just throw in the bread ingredients. I also have a bread proofing feature on my oven which lets dough rise ~ and really well, LOL! That I have to keep an eye on.

Caramelized Onion Foccacia

3/4 cup water
2 tbsps olive oil
1 tbsp sugar
1 tsp salt
2 cups flour
1 1/2 tsps yeast
3/4 mozzarella cheese, shredded
2 tbsps Parmesan cheese, shredded

Onion Topping:
3 tbsps butter
2 medium onions
2 cloves garlic, minced

Place all ingredients, except cheeses and onion topping, in your bread machine in the order recommended by the manufacturer.

When dough is finished, grease a pizza pan or cookie sheet.

Pat dough into a 12 inch circle on pan ~ this may take awhile as it likes to shrink back up but keep working at it and you will get it patted out. Cover and let rise in warm place for about 30 minutes or until almost double.

While the dough is rising, prepare the onion topping. Melt butter in skillet over medium-low heat. Cook onions and garlic in butter 15 to 20 minutes, stirring occasionally until onions are brown and caramelized.

When dough has risen, heat oven to 400º. Make deep depressions in dough at 1 inch intervals with finger to handle of a wooden spoon. Spread topping over dough. Sprinkle with cheeses.

Bake 15 to 20 minutes or until edge is golden brown.

Cut into wedges and serve warm.

Serves 4-6

Happy Cooking!

Caramelized Onion Burgers


I’ve been making these burgers for a few years and we still marvel over how tasty they are. They take a little more planning to make than just plain burgers but the end result is worth it. Don’t overwork your burger meat when adding extra ingredients as it makes them tough. I never add the tomato slices or the lettuce because I love the sweetness of the onions without anything else added to the burger. I don’t remember where I got the recipe from ~ Southern Living, maybe?

A nifty tip I learned on the Food Channel ~ to avoid the big bump in homemade burgers when they are cooked, make an indentation in the middle of the burger when shaping them. Don’t poke a hole in it but rather push an indent in it. It really helps to keep them from getting that big bump.

Caramelized Onion Burgers

4 medium onions, sliced
2 tsps sugar
2 tbsps olive oil
1/4 cup water
1 tbsps balsamic vinegar
1/4 tsp salt

1 pound ground beef
1/4 cup chopped fresh parsley
2 tbsps tomato paste
2 tsps Worcestershire sauce
1/4 tsp freshly ground pepper
1/2 tsp salt
4 burger buns, toasted
4 slices tomato, optional
lettuce, optional

Onions: Heat olice oil in a frying pan. Cook onions and sugar in hot oil over low heat 20 to 25 minutes or until onions are caramelized, stirring often. When caramelized, stir in 1/4 cup water, vinegar, and salt. Set aside and keep warm.

Burgers: Combine beef, parsley, tomato paste, Worcestershire sauce, salt and pepper. Shape into four patties.

Grill over medium hot heat until cooked to your desired degree of doneness.

Serve on buns with caramelized onions and, if desired, tomato and lettuce.

Happy Cooking!