Make a slurry for the sauce:

In a large measuring cup, whisk the wine and cornstarch together until there are no lumps.

Whisk in the ketchup, vinegar, mustard, brown sugar, hot sauce, and cinnamon.  Set aside.

In a large non-stick skillet over medium-high heat, heat the oil until shimmering – about 1 minute.

Toss in the onions and salt.

Saute the onions, stirring often, until they begin to soften and turn brown on the edges.  Don’t let the onions burn – about 10 minutes.

Add the garlic and stir to combine. Cook for another minute.

Pour in the wine slurry, stir and reduce the temperature to low. 

Cover the pan and slowly simmer the onions for 1 hour. Stir often to prevent the onions from burning.  If the mixture is too dry, add water and stir.  Don’t allow the mixture to burn!

The sauce is done when the mixture is thick, but not runny or pasty dry.  Taste and adjust for salt.

Meanwhile, add the beef broth to a 4-quart saucepan.

Stir in the vinegar, nutmeg, chili powder, and cumin.  Bring to a simmer.

Add the hot dogs and simmer them for about 10 minutes.  At this time, you can turn off the heat and allow the dogs to stay in the water until needed.  If they cool off too much, just increase the heat and warm the water until the dogs are hot.

To steam the buns, while the hot dog pot is simmering, use tongs to hold the buns over the steam from the pot until hot.

For serving:

Place a hot dog into the steamed bun and top with a large tablespoonful of the onion sauce.

Top with mustard, banana peppers, sauerkraut, or more ketchup, if desired.

Enjoy hot.