British onions and gravy hot dog

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PREP TIME

10 min

TOTAL TIME

30 min

Serves

8

British onions and gravy hot dog

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.


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
  • 2 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 4 g,
  • Fibre
  • 1 g,
  • Sodium
  • 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).