Yeah, now we’re talking about some great hot dogs! Savory and sweet. All-beef dogs smothered in caramelized onions (well worth the 30 or so minutes they take to make), melted Swiss cheese, and topped with thyme. French onion hot dogs are amazingly tasty, and a taste unlike your standard yellow mustard dog. You’ll be very happy devouring one of these.
These dogs look different because they are different. If you’re looking for a game-changer, something new to make, this is it!
The Onions Are The Star Of The Show
I used Vidalia onions for a little sweeter flavor, but any sweet or white onion will do on these French Onion hot dogs. Shallots would be great too, though you’re going to need a good handful or two of them. In a pinch, red onions will work just nicely also. Just don’t try to rush the time it takes to caramelize the onions. You have to let them do their thing. Just relax and know that in the end, you’re going to be enjoying one heck of a great hot dog!
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Cookin’ Dogs
Hey, cook the dogs however you want, on whatever you want. Griddle. Grill. Stovetop. Boiled. Broiled. Steamed. Baked. I don’t care. I don’t mean that in a snobby way. I’m just saying you do you. I happen to like mine grilled or air-fried. I get a crunchy skin. And I like that. And I can throw the buns on the grill or into the air fryer if I want them toasted (and I do). I often like to cut a thin slit lengthwise down my hot dog before cooking it. That slit will open up a bit as the dog heats. When I put it on the bun, I put the hot dog slit face-up. It gives the toppings a wonderful place to go. And stay. They don’t pop out with each and every bite!
Also try my Greek hot dogs.
Why stop at hot dogs? You can make French onion hamburgers too!
French Onion Hot Dogs
Equipment
Ingredients
- olive oil
- 2 large sweet onions
- 1 teaspoon sugar
- kosher salt
- balsamic vinegar
- 6 hot dogs
- 6 hot dog buns
- 1 cup Swiss cheese shredded
- thyme fresh, chopped, or a few pinches dried thyme
Instructions
- Heat enough oil to cover the bottom of a large skillet over medium-high heat.
- Halve the onions and slice thin.
- Add to skillet and stir to coat in oil.
- Spread the onions out and let cook for 10 minutes.
- Stir in the sugar and a few good pinches of salt.
- Let the onions cook for about 30 minutes, making sure they don’t get dry (if they do, add a bit more oil). Do not stir them too much, the idea is get them good and browned and soft.
- When the onions are just about done add a few splashes of balsamic vinegar, to taste. Stir.
- Cook dogs as desired and lightly toast the buns if you wish.
- Place dogs into buns.
- Divide the onions and cheese between the dogs.
- If you want the cheese to get good and melted, throw the dogs under the broiler for a minute.
- Sprinkle tops with thyme and serve.
Notes
Nutrition
Nutritional values are approximate.
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