British onions and gravy hot dog
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Photo, Roberto Caruso.
Bangers and mash, a classic of British pub cuisine, is always served with rich onion gravy. It's brilliant on hot dogs.
, thinly sliced
- 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.
Chatelaine Quickies: Gourmet hot dogs
Nutrition (per serving (topping only))
- 2 g,
- 14 g,
- 4 g,
- 1 g,
- 253 mg.
Kitchen tip: This recipe makes enough for 8 hot dogs. We recommend the hot dogs be grilled and the buns toasted (for best results).