Pushcart Onions

As a child, we lived an hour from the Big Apple.

Street cart vendors sold roasted chestnuts in winter and Sabrett Hotdogs smothered in Pushcart Onions in summer.

Here’s a delicious recipe for New York Pushcart Onion Sauce (from Mr. Food Cooks Real American)

2 Tbsp. vegetable oil
2 med. onions, halved and sliced
1/4 cup Heinz catsup
pinch of ground cinnamon
1/8 tsp. chili powder
dash of hot pepper sauce
dash of salt
1/2 cup water

In a large skillet, heat the oil over medium heat; add the onion slices and saute for 7-13 minutes, until golden and limp.

Optional: add green pepper with the onions.

Mix together the remaining ingredients and stir into onions.

Bring to boil, reduce heat and simmer uncovered for 10-13 minutes.
Serve hot over hotdogs, hamburgers, grilled chicken.

Also delicious in or alongside veggie wraps, quesadillas, grilled cheese sandwiches, or as a dip with Fritos or tortilla chips.

I sterilized a jar in boiling water to fill for the fridge.

And froze the rest to enjoy later.

Aah . . . that’s yummy!