American
New York-Style Hot Dog
The classic street cart experience — water-cooked frank, yellow mustard and the legendary onion sauce.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
The New York hot dog is not about precision — it's about simplicity and speed. A water-cooked all-beef frank on a soft bun, yellow mustard, sauerkraut or the extraordinary onion sauce New York vendors have been making since at least the 1940s.
The onion sauce is the secret weapon: sweet onions slow-cooked in tomato paste and spices until jammy, savory and deeply satisfying — arguably one of the greatest condiments in American street food history.
Watch it come together
Ingredients
- 4 all-beef hot dogs with natural casings
- 4 soft hot dog buns
- Yellow mustard
- Sauerkraut (optional)
For NY onion sauce
- 3 large yellow onions, thinly sliced into half-moons
- 3 tbsp neutral oil
- 3 tbsp tomato paste
- 1 cup water
- 2 tsp brown sugar
- 1 tsp apple cider vinegar
- 1 tsp paprika
- ½ tsp coriander
- ½ tsp kosher salt
- ¼ tsp cinnamon
Method
- 1
MAKE THE ONION SAUCE: Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, 20–25 minutes until very soft and beginning to caramelize.
- 2
Add tomato paste and cook 2 minutes until darkened and fragrant. Add water, brown sugar, vinegar, paprika, coriander, salt and cinnamon. Stir to combine.
- 3
Simmer on medium-low 10 minutes until the sauce thickens and coats the onions. Taste and adjust. It keeps refrigerated for 2 weeks.
- 4
COOK THE DOGS: Simmer in hot water 4–5 minutes. Steam the buns briefly.
- 5
BUILD: Dog in bun, yellow mustard down the center, a generous spoonful of warm onion sauce, sauerkraut if desired.
Substitutions
- Chef's Tip: The onion sauce freezes beautifully. Make a double batch — it's also excellent on sausages, burgers and scrambled eggs.
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