For the Sabrett's-Style Onion Sauce (hot dog cart onions):
About 1 tablespoon olive oil
2 red onions, halved and very thinly sliced
A pinch (about 1/16 teaspoon) ground smoked cinnamon, cinnamon and/or allspice
2 tablespoons tomato paste
1 teaspoon cayenne pepper sauce (Rach's go-to is Frank's RedHot)
2 tablespoons cider or wine vinegar
1 tablespoon brown or Dijon mustard
1 teaspoon corn starch, stirred into a splash of warm water
For the dogs and to serve:
1 bag or jar refrigerated sauerkraut
1 teaspoon cumin seeds
1 teaspoon caraway seeds
6 to 8 kosher hot dogs
6 to 8 hot dog rolls
Finely chopped white onion
Mustard of choice , to pass
Serves: 6 to 8
For the Sabrett's-Style Onion Sauce, heat olive oil, 1 turn of the pan, in medium skillet over medium heat, add onions and a fat pinch of salt to taste, soften 5 minutes, stirring occasionally, add allspice and/or cinnamon, stir 1 to 2 minutes more. Stir in tomato paste, hot sauce, vinegar, mustard and cornstarch slurry. Reduce heat to low and cook 45 minutes to 1 hour until onions are like a thick sauce but pourable with serving spoon.
Warm sauerkraut in small pot with cumin and caraway. Warm dogs through in simmering water bath 1 inch deep and crisp (optional) casings in cast iron pan or skillet.
Serve dogs on rolls with sauerkraut, cooked onions along each side, a little relish, chopped raw onion and a drizzle of mustard.