Zweigle’s white-hots…..I think the best I’ve ever had, unfortionatly they are NY dogs. Used to have a friend that went to NY every Christmas and would bring coolers full back for friends, haven’t been able to find him for a few years. Checked out their site and besides the price of the dogs, they want $32 shipping for 5lbs <br />
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Best I have found around Richmond would be at the Border Cafe downtown, near VCU.<br />
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"ggingold", and other "Sabrett" fans:<br />
<br />
<br />
Sabrett®<br />
Onions in Sauce<br />
<br />
1 1/2 teaspoons olive oil<br />
1 medium onion, sliced thin and chopped<br />
4 cups water<br />
2 tablespoons tomato paste<br />
2 teaspoons corn syrup<br />
1 teaspoon cornstarch<br />
1/2 teaspoon salt<br />
1/4 teaspoon crushed red pepper flakes<br />
1/4 cup vinegar<br />
<br />
1. Heat the oil in a large saucepan over medium heat.<br />
2. Sauté sliced onion in the oil for 5 minutes, until onions are soft but not brown.<br />
3. Add water, tomato paste, corn syrup, cornstarch, salt, and red pepper flakes, and stir. <br />
4. Bring mixture to a boil, then reduce heat and simmer for 45 minutes. Add vinegar. Continue to simmer for an additiona1 30 to 45 minutes or until most of the liquid has reduced and the sauce is thick. <br />
Makes about 1 cup.
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