New York City Hotdog Cart Onions

By Vegiegail

Adapted from a recipe by Bobby Flay

Ingredients

• 2 teaspoons vegetable oil
• 2 medium onions, cut into 1/4-inch slices
• 1 Tablespoon agave nectar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1/4 cup ketchup
• 1/2 cup water
• 1 teaspoon hot sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper

Preparation

Step 1

Heat the oil in a medium saucepan over medium heat. Add the onions and saute until they are soft. Stir in the agave, cinnamon, and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce, salt, and black pepper. Bring to a simmer and cook until the sauce thickens, about 10 to 15 minutes. Transfer the mixture to a bowl and let it cool to room temperature before serving. (Note: The sauce can be refrigerated in a covered container, for up to 2 days.)