Ingredients
Ingredients
- 2 tablespoons olive oil (or vegetable oil)
- 2 medium yellow onions, thinly sliced (about 3 to 4 cups)
- ½ cup (120 g) ketchup
- ¼ cup (50 g) light brown sugar, packed
- ¼ cup distilled white vinegar
- 1 cup water
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Cook onions: In a medium saucepan over medium heat, warm the olive oil. Add the sliced onions and cook for 6 to 8 minutes, stirring occasionally, until the onions are softened but not browned.
- Add rest of ingredients: Stir in the ketchup, brown sugar, vinegar, water, chili powder, salt, and red pepper flakes if using, combining all ingredients thoroughly.
- Bring to boil, then reduce heat: Raise the heat to bring the mixture to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer.
- Simmer the sauce: Let the sauce simmer uncovered for 25 to 35 minutes, stirring occasionally, until it thickens and the onions become tender. The sauce will further thicken as it cools.
- Taste and adjust seasoning: After simmering, taste the sauce and adjust the seasoning if needed. Allow it to cool slightly before serving.
- Optional smoothing of sauce: For a smoother consistency, pulse the sauce a few times in a food processor. If you prefer the classic chunky hot dog stand texture, leave the sauce as is.
Notes
- You can substitute vegetable oil for olive oil if preferred.
- The sauce thickens more as it cools, so factor this in when simmering to desired thickness.
- Crushed red pepper flakes are optional but add a nice mild heat.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- This sauce is perfect for hot dogs but also works well as a topping on burgers or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
