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He makes chili, not like chili and beans, but for Atlantans who are familiar with the Varsity Restaurant, that kind of chili, where the ground beef is boiled in water and seasoned, no beans.
My NY husband is unimpressed and doesn't like the taste of chili powder.
So in order to appease him and get him to go to hot dog/chili day at my parents, I made NY red onions ala the city hot dog carts that my husband does like.
I don't have a recipe and made them by slicing 3 large Vidalia onions in thick slices, adding catsup, hot sauce, salt/pepper, a pinch of cinnamon, some water. First sauteeing and then boiling/reducing to appropriate consistency for topping hot dogs.
Does anyone have an actual recipe they use for NY red onions?
He makes chili, not like chili and beans, but for Atlantans who are familiar with the Varsity Restaurant, that kind of chili, where the ground beef is boiled in water and seasoned, no beans.
My NY husband is unimpressed and doesn't like the taste of chili powder.
So in order to appease him and get him to go to hot dog/chili day at my parents, I made NY red onions ala the city hot dog carts that my husband does like.
I don't have a recipe and made them by slicing 3 large Vidalia onions in thick slices, adding catsup, hot sauce, salt/pepper, a pinch of cinnamon, some water. First sauteeing and then boiling/reducing to appropriate consistency for topping hot dogs.
Does anyone have an actual recipe they use for NY red onions?
All you need is sweet onion, paprika, some ketchup, water and a pinch of salt. Play around with amounts and cooking time till you get the consistency you like. I have never found a jarred onion sauce that tasted anything like the old timers used to make on the roadside trucks. Now the trucks that are still around used the prepared stuff and it's horrible IMO.
This is what I do. I take 2 or 3 large Vidalia onions leave them whole but cut off the ends and peel them.
I sprinkle them with paprika and put pats of butter on top. Wrap in foil and bake in the oven or on the grill for about 40 minutes. In the oven I cook them on 375 degrees. I sometimes add a little BBQ sauce to the onions before cooking.
The recipe is nothing more than the ingredients for ketchup, so I think I will stick with mine which is easier.
As for the jarred onions, I may try them if I can find what is actually in them. But, I have to say no real Ny'er would pay 8-11 dollars for a jar of onions lol!!!!!!!!! and my husband would have a fit if he found out I did even though we could afford it.
I suspect they have a preservative in them that kills the flavor, but thanks for making me aware of them and I will research further.
This is what I do. I take 2 or 3 large Vidalia onions leave them whole but cut off the ends and peel them.
I sprinkle them with paprika and put pats of butter on top. Wrap in foil and bake in the oven or on the grill for about 40 minutes. In the oven I cook them on 375 degrees. I sometimes add a little BBQ sauce to the onions before cooking.
This sounds tasty, but doesn't sound like the onions found on ny hot dog carts. Do you make these to go on hot dogs or something else?
All you need is sweet onion, paprika, some ketchup, water and a pinch of salt. Play around with amounts and cooking time till you get the consistency you like. I have never found a jarred onion sauce that tasted anything like the old timers used to make on the roadside trucks. Now the trucks that are still around used the prepared stuff and it's horrible IMO.
I agree the jarred sauce usually contains some kind of preservative that alters the taste, much the same as jarred chopped garlic contains citric acid that alters the taste.
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