- 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).
Protein 2 g
Carbohydrates 14 g
Fat 4 g
Fibre 1 g
Sodium 253 mg
Chatelaine Quickies: Gourmet hot dogs