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Le Chaudron recipe
Hot-dogs maison
Homemade hot dogs with caramelized onions
⏱ 15 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8Strasbourg sausagesfrankfurters), good quality
8hot dog buns
2large yellow onions
200 g (7 oz)grated cheeseEmmental or cheddar
200 g (7 oz)yellow mustard
200 g (7 oz)ketchup
100 g (3½ oz)barbecue sauce
100 g (3½ oz)sweet picklesrelish
30 g (1 oz)unsalted butter
3 tbspolive oil
1 tbspbrown sugar
1 tbspbalsamic vinegar
1 tspsmoked paprika
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 8 Strasbourg sausages frankfurters), good quality
- 8 hot dog buns
- 2 large yellow onions
- 200 g (7 oz) grated cheese Emmental or cheddar
- 200 g (7 oz) yellow mustard
- 200 g (7 oz) ketchup
- 100 g (3½ oz) barbecue sauce
- 100 g (3½ oz) sweet pickles relish
- 30 g (1 oz) unsalted butter
- 3 tbsp olive oil
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- HOMEMADE HOT DOGS, the American favorite of ballparks and food trucks. This version is topped with caramelized onions and a trio of mustard, ketchup and barbecue sauce.
- Peel and slice the 2 large onions VERY thinly into half-rings so they caramelize evenly.
- Melt the butter with 3 tbsp olive oil in the large skillet over medium heat. Cook the onions 15 MINUTES, stirring often, so they caramelize evenly without burning.
- Sprinkle the onions with the brown sugar and smoked paprika. Cook 5 more minutes, stirring. Deglaze with the balsamic vinegar and cook 2 minutes until glossy.
- Season the onions to taste. They should be DEEP GOLDEN, soft and glossy.
- Heat a large pot of simmering (not boiling) water and add the 8 sausages for ONLY 5 MINUTES to warm them without splitting.
- Warm the 8 buns in the toaster or oven for 2 minutes so they're slightly crisp outside and soft inside.
- SPLIT the buns lengthwise without cutting all the way through. FILL each one: a hot sausage, plenty of caramelized onions, grated cheese to melt on top, then mustard, ketchup, barbecue sauce and relish. Serve right away.
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