Grilling recipes,  Main dish,  Sandwiches

Bacon wrapped hot dog with caramelized onions

Bacon wrapped hot dog topped off with caramelized onions infused with sherry, cheese and chives! Serve it with your favorite sauce! Mmmm…..

P.S. a new way to impress your guests for Memorial Day!

Ingredients for bacon wrapped hot dog with caramelized onions:

Hot dog: Smoked Knackwurst or a hot dog of your choice.

Buns: Brioche hot dog buns.

Bacon: Thinly sliced bacon.

Caramelized Onions: Sweet white onion, butter and sherry or a white dry wine.

Dijon Mayonnaise: Mayonnaise and GREY POUPON MUSTARD Country Dijon Made with Coarse Ground Mustard.

Cheese: Shredded fontina, swiss, or gruyere cheese.

Butter: Unsalted softened butter

Chives: Fresh chopped chives.

How to make bacon wrapped hot dog with caramelized onions:

Caramelizing the onions: Chop your onions into julienne slices. In a pan on a low heat add your butter and allow it to melt. Add your onions and cook for about 30-40 minutes or until the onions turn a nice golden brown color. Make sure to constantly stir the onions. Add you wine and allow it to reduce or evaporate by 2/3. Finish your onions by seasoning them with salt.

Prepping the hot dog: Wash and dry your hot dogs. Wrap your hot dog with bacon.

Preheat your grill: Heat your grill to about 400-425F.

Grilling the hot dog: Oil your grill before placing your hot dogs.(Use a paper towel and pour oil over it then brush the grill with the oiled paper towel.) Place your hot dog onto the grill and constantly turn it to allow the bacon to cook and all sides.

Spreading butter on the bun: Spread your buns with softened butter on each sides.

Putting the bun on the grill: Place your bun onto the grill and allow the buns to toast up.

Forming the hot dog: On your toasted bun add your dijon mayonnaise, hot dog, caramelized onions, shredded fontina cheese and chives. Serve your hot dog with ketchup, remoulade sauce or a sauce of your choice!

Questions Asked:

What if I don’t have thinly sliced bacon?

Don’t worry if you don’t have thinly slice bacon, you can use a rolling pin to roll out the bacon and your bacon will become longer and thiner.

What sauce or condiment goes well with this hot dog?

Ketchup, remoulade sauce or your favorite sauce. I will share below one of my family favorites remoulade sauce. ⬇️⬇️⬇️⬇️⬇️

Bacon wrapped hot dog with caramelized onions:

Bacon wrapped hot dog topped off with caramelized onions infused with sherry, cheese and chives! Serve it with your favorite sauce! Mmmm.....
P.S. a new way to impress your guests for Memorial Day!

Ingredients
  

  • 5 Smoked Knackwurst or a hot dog of your choice. 
  • 5 Brioche hot dog buns
  • 5 Thinly sliced bacon
  • Caramelized onions
  • Dijon mayonnaise
  • 1/3 cup of Shredded fontina, Swiss or gruyere cheese

Caramelized onions

  • 2 large sweet onions, julienne
  • 3 tbsp of unsalted butter
  • 2 tbsp sherry or white dry wine
  • Salt to taste

Dijon Mayonnaise

  • 1/4 cup of mayonnaise
  • 2 tsp of GREY POUPON MUSTARD Country Dijon Made with Coarse Ground Mustard

Instructions
 

  • Rinse and dry your hot dogs. Wrap your hot dogs in thinly sliced bacon.
  • Preheat your grill to 400-425F.
  • Oil your grill before placing your hot dogs. Place your hot dog onto the grill and constantly turn them to allow the bacon to cook on all sides.
  • Spread each bun with softened butter and toast them on the grill.
  • Form your hot dog by spreading dijon mayonnaise on your bun, then the hot dog followed by caramelized onions, cheese and chives. Serve your hot dog with ketchup, remoulade sauce or a sauce of your choice!

Dijon Mayonnaise

  • In a bowl add your mayonnaise and coarse ground mustard. Mix and store in the fridge until ready to use.

Caramelized onions

  • Chop your onions into julienne slices. In a pan on a low heat add your butter. Allow it to melt then add your onions. Mix and cook on low for about 30-40 minutes or until your onions turn a golden brown color.
  • Add in your wine and allow it to reduce or evaporate until 2/3. Finish your onions by seasoning with salt.

 

 

 

 

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