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1
Combine the water and cornstarch in a bowl and whisk it until there are no more lumps.
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2
Whisk in the tomato paste, balsamic, mustard, brown sugar and hot sauce.
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3
Heat the oil in a large skillet (not a non-stick skillet), over medium high heat.
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4
Add the onions and sprinkle them with the salt.
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5
Stir them occasionally with a wooden spoon so they dont burn.
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6
Cook until the edges of the onions start to brown.
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7
Dont burn them!
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8
Then add the garlic and cook for another minute.
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9
Add the liquid into the pan with the onions, stir and rub the pan with the wooden spoon to scrape up all the brown bits on the bottom.
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10
Turn the stove to low and simmer it with the lid on for 1 hour.
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11
Check frequently to make sure it is not burning and the water has not evaporated.
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12
Add extra water if needed.
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13
While the onions are simmering, cook the dogs and prepare the buns.
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14
The dogs can be cooked on a griddle over medium heat or on a grill over medium heat.
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15
But most pushcarts make dirty water dogs by simmering them in water that has become a rich flavorful soup after holding scores of franks over the course of a day.
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16
And dont worry, the franks are precooked so they are pasteurized, and the dirty water is hot enough that nothing can survive.
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17
As for the buns, some are toasted on a griddle, but most pushcarts store them in a bin where the steam from the dirty water keeps them warm and moist.
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18
I like mine steamed.
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19
Place the frank on the bun, squirt on the mustard, add the onions and enjoy!
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20
*Adapted from The Huff Post.
