outdoor feasting.
TOP DOG
Transform a regular hot dog into a gourmet feast with our next-level toppings, exciting new fillings and the best fluffy homemade buns
RECIPES AND FOOD STYLING POLLYANNA COUPLAND
Chilli dogs
PHOTOGRAPHS INDIA WHILEY-MORTON
Prawn and crab ‘sea dogs’ with sweetcorn and bacon salsa
“ A handheld homage to french onion soup, this beer-braised dog is loaded with unctuous caramelised onions, crispy shallots and oozy melted comté cheese. C’est l’amour! ”
French onion hot dogs
Hot dogs with a French accent
Serves 6
Prep time 10 min
Cook time 1 hour
BE A BETTER COOK
Caramelising your onions like this is known as making lyonnaise onions. It takes a little patience but it’s worth getting right. The technique originates from Lyon and is used in many a French classic, including onion soup, a potato dish similar to dauphinois called pommes lyonnaise, and pissaladière, an anchovy and onion tart from Nice.
SCALE IT UP
The lyonnaise onions freeze well, so make up a big batch and freeze in portions.
• 2 tbsp salted butter
• 1 tbsp olive oil
• 3 onions, finely sliced
• 3 thyme sprigs
• 6 hot dog sausages (frankfurters)
• 330ml beer (any type – you may not need it all)
• 6 hot dog buns, split (see p60 for a recipe)
• 6 tbsp crispy fried onions
• 50g comté cheese, grated
1 First make the lyonnaise onions for the topping. Melt the butter in a large heavy-based pan, then add the oil, onions, thyme and a pinch of salt. Cook over a low heat for 45-50 minutes, stirring regularly until soft, browned and caramelised; you don’t want any onions to catch and burn, as that would add bitterness. Taste at the end and season again if needed, then remove the thyme sprigs.
2 Put a high-sided frying pan (large enough to hold the hot dogs flat) over a medium heat, then add the hot dogs and just enough beer to cover. Simmer gently for about 10 minutes until the sausages are piping hot.