New York Hot Dog

Peel the onion and cut into very fine dice so it breaks down in the sauce and creates the thick consistency typical of New York street carts.

Heat olive oil in a small saucepan and add the diced onion. Sauté over medium heat for about 8 minutes until the onion is translucent and starts to lightly caramelize.

Add the tomato paste, sweet paprika, a pinch of cinnamon and sugar. Briefly fry for about a minute so the tomato paste loses its raw taste and the whole mixture becomes fragrant.

Add water, apple cider vinegar, season with salt and pepper. Reduce the heat and simmer covered for about 8-10 minutes until the sauce thickens and the onion is tender.

Bring lightly salted water to a gentle simmer in a pot, reduce the heat so the water barely bubbles, and add the beef franks. Heat for about 5-7 minutes until fully hot, do not let them boil vigorously or they will split.

Meanwhile, gently score the hot dog buns lengthwise without cutting all the way through. Briefly warm them in a dry pan or toaster so they are warm and lightly toasted inside.

Place a hot beef frank in each warmed bun and spread Dijon mustard along the sides.

Spoon a generous amount of hot tomato onion sauce onto the frank, covering most of its surface.

Add a layer of drained sauerkraut alongside or on top for the classic New York combination with the onion sauce.

Serve immediately, ideally wrapped in a napkin so the hot dog holds together well and the sauce does not drip.