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| "New York's Strongest" helping us and our neighbors after Hurricane Ida. |
Meanwhile, "New York’s Strongest" (the official nickname for NYC’s hard-working sanitation crews) have been living up to their name these past two weeks, putting in countless hours, combing the streets for pickups of mountains of trash—ruined personal possessions, furniture, and appliances.
After a long day, which includes discovering a crime scene in the oldest and spookiest part of New York’s famous park, Clare joins her longtime friend, NYPD Detective Lieutenant Mike Quinn, for a late night bite at a humble hot dog stand, where Clare expresses her love of (no, not Mike) but New York’s Hot Dog Onions, a sweet-and-savory relish that’s equally delicious on hamburgers.
For decades, these onions have been part of the city’s hot dog eating tradition. At one time, almost every vendor had his own recipe. This is the one we make at home, and it’s very close to what you once found at New York’s hot dog carts and stands, including the still-standing Papaya King’s hot dog "palace" on Manhattan’s Upper East Side (the very one Tony Bourdain raved about).
Alas, the quality of this condiment now varies widely in the city from good to...not so great. Likewise, the jarred version of these onions (that you may see on store shelves) is nowhere near the delicious quality of a freshly made sauce, so buyer beware—and consider making your own. Today's recipe will help with that!
We lost plenty, along with our neighbors, but we still consider ourselves lucky, given the tragic outcome for others who lost their lives in the flash flooding, and our thoughts and prayers continue to go out to their families.
Not long after Ida departed, we found ourselves marking the 20th Anniversary of September 11th. And I also posted about that important anniversary. You can read my remarks on Facebook here, Twitter here, and Instagram here.
Given these trying times, Marc and I have been reflecting on the fact that after all these years, and all we’ve been through, we still (yes, still) love New York, which is how we came to choose today’s recipe. We hope you enjoy it as much as we do, and we hope (like us) you will count your blessings today. Life is a gift.
A Recipe Note from Cleo
In our 14th Coffeehouse Mystery, Once Upon a Grind, our amateur sleuth (coffeehouse manager Clare Cosi) delivers caffeinated magic to the crowds of people who throng to Central Park for the city’s Fairy Tale Fall Festival.
Not long after Ida departed, we found ourselves marking the 20th Anniversary of September 11th. And I also posted about that important anniversary. You can read my remarks on Facebook here, Twitter here, and Instagram here.
Given these trying times, Marc and I have been reflecting on the fact that after all these years, and all we’ve been through, we still (yes, still) love New York, which is how we came to choose today’s recipe. We hope you enjoy it as much as we do, and we hope (like us) you will count your blessings today. Life is a gift.
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
In our 14th Coffeehouse Mystery, Once Upon a Grind, our amateur sleuth (coffeehouse manager Clare Cosi) delivers caffeinated magic to the crowds of people who throng to Central Park for the city’s Fairy Tale Fall Festival.
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| Click to learn more. |
For decades, these onions have been part of the city’s hot dog eating tradition. At one time, almost every vendor had his own recipe. This is the one we make at home, and it’s very close to what you once found at New York’s hot dog carts and stands, including the still-standing Papaya King’s hot dog "palace" on Manhattan’s Upper East Side (the very one Tony Bourdain raved about).
Alas, the quality of this condiment now varies widely in the city from good to...not so great. Likewise, the jarred version of these onions (that you may see on store shelves) is nowhere near the delicious quality of a freshly made sauce, so buyer beware—and consider making your own. Today's recipe will help with that!
Cleo Coyle’s
New York Hot Dog Onions
from Once Upon a Grind
Makes about 2½ cups
Ingredients
from Once Upon a Grind
Makes about 2½ cups
Ingredients
2 teaspoons olive oil
5 large red onions, sliced thin and chopped fine
1 (11-ounce) can vegetable juice (V8)
½ cup water
1 teaspoon ketchup
2 teaspoons sweet paprika
½ teaspoon white granulated sugar
½ teaspoon cornstarch
½ teaspoon salt
½ teaspoon red pepper flakes
3 tablespoons apple cider vinegar
Directions:
5 large red onions, sliced thin and chopped fine
1 (11-ounce) can vegetable juice (V8)
½ cup water
1 teaspoon ketchup
2 teaspoons sweet paprika
½ teaspoon white granulated sugar
½ teaspoon cornstarch
½ teaspoon salt
½ teaspoon red pepper flakes
3 tablespoons apple cider vinegar
Directions:
Step 1—Sauté the onions: In a medium-sized pot, heat the olive oil over medium heat. When the oil is hot, add the chopped onions. Cook uncovered for 10 minutes, stirring frequently. Reduce the heat to low and let the onions sauté slowly for 20 to 25 minutes, or until the onions are translucent.
Step 2—Start the simmer: Add the vegetable juice, water, ketchup, spices, and vinegar and cook the mixture over low heat for 1½ hours, stirring often and making sure nothing sticks to the side of the pot.
Step 3—Serve: The perfect sweet-spicy garnish for hot dogs, hamburgers, sandwiches, or crackers. New York onions are traditionally served hot, but they are just delicious at room temperature.
Step 2—Start the simmer: Add the vegetable juice, water, ketchup, spices, and vinegar and cook the mixture over low heat for 1½ hours, stirring often and making sure nothing sticks to the side of the pot.
Step 3—Serve: The perfect sweet-spicy garnish for hot dogs, hamburgers, sandwiches, or crackers. New York onions are traditionally served hot, but they are just delicious at room temperature.
☕
Eat (and read) with joy!
🔎
Just Released!
"Terrific Series"
--Criminal Element
🔎
Just Released!
"Terrific Series"
--Criminal Element
