Hot Dog with Onion, Tomato, and Balsamic Sauce

Hot Dog with Onion, Tomato, and Balsamic Sauce
Editor
Hot Dog with Onion, Tomato, and Balsamic Sauce
Dan Myers

Hot Dog with Onion, Tomato, and Balsamic Sauce

Options for hot dog toppings are literally infinite, and this topping is a play on the traditional New York-style onion sauce. The onions are cooked down, tomato paste, mustard, and balsamic vinegar are added, and the tangy results perfectly complement a plump broiled hot dog.

Click here to see 8 Creative Hot Dog Recipes.

4
Servings
38
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon butter
  • 4 medium-sized yellow onions, sliced thinly
  • Salt and pepper, to taste
  • One 6-ounce can tomato paste
  • 1/4 Cup Dijon mustard, plus more for serving
  • 2 Tablespoons balsamic vinegar
  • 1/4 Cup water
  • 4 franks, broiled or pan-fried
  • 4 hot dog buns, perferably potato rolls, toasted

Directions

Heat the butter in a sauté pan over medium heat and add the onions and pinch of salt until softened. Add the tomato paste, and cook for about 2 minutes. Add the mustard, balsamic vinegar, and water. Season with pepper, to taste, stir until combined, and simmer until it becomes a thick sauce. Season with salt, to taste.

Add the franks to the buns, and top with a small amount of mustard, if desired. Spoon the onion sauce on top. 

Nutritional Facts

Total Fat
1g
1%
Sugar
3g
3%
Cholesterol
1mg
0%
Carbohydrate, by difference
5g
4%
Protein
1g
2%
Vitamin A, RAE
16µg
2%
Calcium, Ca
34mg
3%
Choline, total
1mg
0%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
11mg
2%
Selenium, Se
1µg
2%
Sodium, Na
28mg
2%
Water
28g
1%

Hot Dog Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Hot Dog Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.