In a large skillet or saucepan, add a small amount of oil and heat over medium heat. Add the finely chopped onion and sauté until they are soft and translucent, about 5-7 minutes.

Stir in the ketchup, water, salt, and ground cinnamon.

Bring the mixture to a simmer, then reduce the heat to low. Let the sauce simmer for about 15-20 minutes, stirring occasionally, until the onions are tender and the flavors are well combined.

If the sauce becomes too thick, you can add a bit more water to reach your desired consistency. If it’s too thin, let it simmer a bit longer.

Taste the sauce and adjust the seasoning if needed, adding more salt or cinnamon to taste.

Preheat your grill to medium-high heat.

Place the all-beef hot dogs on the preheated grill. Grill for about 5-7 minutes, turning occasionally, until they are evenly charred and heated through.

While the hot dogs are grilling, lightly steam the poppy seed buns. You can do this by placing them in a steamer basket over boiling water for about 1-2 minutes or by microwaving them wrapped in a damp paper towel for about 10-15 seconds.

Place each grilled hot dog in a steamed poppy seed bun.

Squeeze a line of spicy brown mustard along one side of the hot dog.

Place a generous spoonful of sauerkraut on top of the hot dog.

the prepared onion sauce over the sauerkraut and hot dog.

Serve the New York-style hot dogs immediately while they’re hot and enjoy!