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A New York City secret--sidewalk hot dog vendor onions. I was literally starving to death one rainy February day on West 34th Street. Seated next to his Sabrett stand on that cold, windy street was a wrinkled old man. I felt sorry for him and took the risk and ordered two franks with mustard and extra onions. My friends tell me to stay away from them. I think they’re crazy. Franks are reliable, legit New York food. I like 'em.
This time the onions were different, tasty. I said I am a chef, and complimented Juan, the ancient Spaniard, on his onions. He proudly informs he makes his own. They really tasted better. No one does that anymore. His sense of pride makes him eschew the commercial junk. He even buys the top grade of franks, though most people can’t tell the difference. Would he share? He very graciously did. Here, as he gave it to me:
“2 lbs yellow onions, sliced thin. Use a Japanese slicer. Cover with water and bring to a boil for just a minute, then drain. Add half a can of tomato paste, a few heaping teaspoons of Spanish paprika, olive oil, S&P, a hefty pinch of sugar. Cook and adjust seasoning until you like the way it tastes. You can add some more paprika if you like.” Keeps in the fridge for a week, longer if you add a few TB of vinegar. Best,
Michael

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