Betty's Husband Rick Makes New York Street Hot Dogs

Betty's husband, Rick, demonstrates how to make a classic New York hot dog as sold from carts throughout the city. It has a great taste and is easy and inexpensive to make to feed a crowd.
New York Street Hot Dogs
For the onion sauce:
2-3 tablespoons olive oil (or any frying oil)
1 medium onion, sliced about 1/4 inch thick
2 cloves minced or pressed garlic
1/4 teaspoon ground cinnamon
2 tablespoons ketchup
1/2 cup water
1/2 teaspoon coarse salt
cayenne hot sauce to taste (used about one teaspoon)
ground black pepper to taste
1 teaspoon brown sugar (optional--I skipped it)
1 teaspoon dijon mustard
Saute the onions in the oil over medium heat until they begin to soften. Add the garlic and cook until the onions are completely soft. Add the remaining ingredients and simmer for about 10 minutes until the sauce is thickened to your liking. Remove from heat.
In a pot large enough to hold your hot dogs (preferably all-beef), add sufficient water to cover the dogs (but do not add them yet). Bring water just to a boil. Reduce to a simmer and add the dogs. Heat for about 10 minutes. If you wish, steam the buns for the last two minutes until they are warm and soft.
Place dogs on buns. Add a squirt of horseradish mustard and a few spoonfuls of the onion sauce on top. Eat gingerly, expecting spillage. Go ahead and lick it up when it does.
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