Caramelized Onions for Hot Dogs
These savory beef hot dogs are topped with deeply caramelized white onions, a bright parsley-Dijon mayonnaise, and shredded Gruyère cheese. A brief finish under the broiler melts the cheese into a bubbling, lightly golden layer.
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Ingredients
For the Caramelized Onions
- 2 pounds white onions peeled and sliced into thin strips
- 2 tablespoons apple cider vinegar
- 1/4 cup unsalted butter
For the Parsley Mayo Sauce
- 1 tablespoon finely chopped fresh parsley
- 1/4 cup mayonnaise
- Fresh juice from 1/2 lemon
- 1 tablespoon Dijon mustard
For Assembly
- 4 ounces Gruyère cheese freshly shredded
- 6 hot dog buns
- 6 beef hot dogs
Instructions
- Melt the unsalted butter in a large skillet or pan over medium heat.
- Add the thinly sliced white onions and stir thoroughly so the pieces are evenly coated with the melted butter.
- Cook the onions for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, stirring periodically, until they become very tender and develop a rich golden caramelized color.
- Reduce the heat if the onions begin browning more rapidly than desired. If the pan becomes dry during the long cooking process, stir in approximately 1 tablespoon of water as needed.
- Near the end of the cooking time, pour in the apple cider vinegar. Continue stirring and cooking until most of the vinegar has evaporated.
- Transfer the finished caramelized onions to a bowl and reserve them for assembly.
- While the onions are cooking, place the mayonnaise, Dijon mustard, chopped parsley, and fresh lemon juice in a small bowl.
- Stir until all ingredients are thoroughly incorporated and the sauce has a smooth, even consistency.
- Refrigerate the prepared sauce until it is needed.
- After removing the caramelized onions, use the same pan to prepare the beef hot dogs.
- Set the pan over medium heat and add the hot dogs. Cook while turning them occasionally until the exterior develops crisp areas and is evenly browned in spots.
- Arrange each cooked beef hot dog inside a hot dog bun.
- Spoon some of the chilled parsley mayo sauce over each hot dog, then generously distribute the caramelized onions over the top.
- Finish each hot dog with an even layer of shredded Gruyère cheese.
- Transfer the assembled hot dogs to a baking sheet and place them under the oven broiler for a few minutes, cooking only until the Gruyère is fully melted and bubbling.
- Remove from the oven once the cheese is melted, or allow it to broil slightly longer for a lightly golden surface.
Notes
Additional chopped parsley may be incorporated into the mayo sauce or scattered over the finished hot dogs for a fresher herbal flavor.
If the onions become dry while caramelizing, add a small amount of water, about 1 tablespoon at a time, without altering the cooking method.
For a more deeply finished topping, broil just until the melted Gruyère develops a delicate golden color.