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British onions and gravy hot dog

4

  • Prep Time10 mins
  • Total Time30 mins
  • Makes8 servings
British onions and gravy hot dog

Photo, Roberto Caruso.

Chatelaine Triple Tested

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

Ingredients

  • 2 tbsp canola oil

  • 2 sweet onions, thinly sliced

  • 4 sprigs of thyme

  • 1/2 tsp salt

  • 4 tsp all-purpose flour

  • 2 tsp honey

  • 2 cups no-salt beef broth

  • 1/4 cup Worcestershire sauce

  • 2 tsp malt vinegar

  • 1 tsp English mustard powder

  • 2 tbsp fresh thyme leaves

Instructions

  • 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))

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

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

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