Why Settle? Take Your Hot Dog Game to the Big Leagues! | French Onion Hot Dogs
Why have the same old hot dogs? Jazz it up a bit! Live life to the fullest! This recipe does just that by combining the savory goodness of French Onion Soup with those cylindrical bundles of happiness known as hot dogs.
Ingredients
Caramelized onions
6 yellow onions
1 T unsalted butter
1 T olive oil
1. Start by slicing the onions very thinly. Slice off the root and the top end of the onions and peel off skin. Slice the onion in half down through the top of the onion. Turn each onion half on its side. Starting at one of ends you cut off, either the root of the top end, slice thinly across to the other end to make half moons. Continue until all onions are thinly sliced.
2. Melt 1 tablespoon butter and 1 tablespoon olive oil over medium heat in a heavy bottomed skillet. When the butter is melted, add the onions and stir.
3. Allow the onions to cook for 10 minutes. After 10 minutes you’ll notice they are starting to turn a light golden color. Sprinkle on a pinch of salt and reduce heat to mid-low.
4. Continue to cook another 30-40 minutes, stirring often. Be sure to scrape the browned bits off the bottom of the pan as well. When the onions are nicely browned throughout, give them a taste and adjust seasonings as needed by adding salt to taste.
Caramelized Onions (from above)
2 T unsalted butter
6 hot dogs (I used our home made dogs. If I were to purchase them, I would use Nathan’s or Costco hot dogs)
1 t freshly minced garlic
4 T unsalted butter
6 hot dog buns
Shredded Gruyere Cheese
Fresh thyme leaves
1. I used my Ninja® Foodi™ Smart XL Grill on air crisp for 10 minutes, flipping my hot dogs at the 5 minute point. Remember, I am using home made hot dogs, so they are NOT pre-cooked. Another way to cook store bought hot dogs for this recipe: melt 2 tablespoons butter in a skillet over medium heat. Saute hot dogs in skillet until well browned on all sides and cooked through. It should only take about 7-10 minutes.
2. Prepare the garlic butter while the hot dogs are cooking by combining 4 tablespoons butter with 1 teaspoon freshly minced garlic and a pinch of salt in a small microwave safe bowl. Microwave for about a minute to melt the butter and soften the garlic.
3. Spread each hot dog bun with the melted garlic butter and toast under the broiler until very lightly toasted. Remember to leave the oven door ajar when broiling and watch them carefully so they don’t burn!
4. Top each bun with a hot dog, and a generous heaping of caramelized onions. Be sure to divide the onions evenly among the hot dogs you are making.
5. Pile on the shredded Gruyere cheese. I used about a tablespoon or two per dog, but go with how much or how little you prefer. There are no rules here, just deliciousness!
6. Place the hot dogs on a foil lined baking sheet. Melt the cheese under the broiler. Again, remember to leave the oven door ajar and watch them closely! The cheese will melt quickly. Be sure to remove it from the oven before it burns!
7. Sprinkle on some fresh thyme and ENJOY!
Equipment used:
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