The additional accoutrements that I serve with my Kobe Bad Ass Dog is what makes it so special. My onion jam adds a great depth flavor to a usually boring ketchup-and-mustard hot dog, and my angry onions are the perfect crunch.
Add all of the ingredients to a medium-sized skillet and simmer for 10 minutes. Set aside.
Heat the canola oil in a medium-sized skillet to 325 degrees. Combine all of the dry ingredients together in a small bowl, and dredge the onion rings in the dry mixture. Fry until crispy and golden brown, about 4 minutes. Drain on a paper towel.