British onions and gravy hot dog

Prep 10 min
Total 30 min
Serves 8

Bangers and mash, a classic of British pub cuisine, is always served with rich onion gravy. It’s brilliant on hot dogs.



2 tbsp
sweet onions, thinly sliced
sprigs of thyme
1/2 tsp
4 tsp
all-purpose flour
2 tsp
2 cups
no-salt beef broth
2 tsp
malt vinegar
1 tsp
English mustard powder
2 tbsp
fresh thyme leaves


  • HEAT oil in a large frying pan over medium. Add onions, thyme sprigs and salt. Season with fresh pepper. Cook, stirring occasionally, until onions are golden brown, 8 to 10 min. Remove thyme sprigs. Add flour and honey, and cook until flour has been absorbed. Stir in broth, Worcestershire, vinegar and mustard powder. Gently boil until mixture is thick but saucy, 3 to 5 min.
  • SPOON gravy over hot dogs. Sprinkle with thyme.

Kitchen tip: This recipe makes enough for 8 hot dogs. We recommend the hot dogs be grilled and the buns toasted (for best results).


Calories 92
Protein 2 g
Carbohydrates 14 g
Fat 4 g
Fibre 1 g
Sodium 253 mg

Chatelaine Quickies: Gourmet hot dogs

Issue: July 2015

Written by:

Photo credit: Photo, Roberto Caruso.

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