French Onion Dogs
Photography by Josh Griggs.
Who doesn’t love French Onion soup? All my favourite flavours in a delicious gourmet dog, sort of like America meets France at the hot dog stand.
Serves: 4
INGREDIENTS
2 teaspoons olive oil
4 long bratwurst sausages
4 long bread rolls
100 grams grated Gruyère or aged cheddar cheese
Dijon mustard
Caramelised Onions(see recipe below)
4 sprigs thyme
cornichons, to serve
METHOD
Preheat the grill to its highest setting.
Heat the oil in a sauté pan and cook the sausages until golden and fully cooked. Slice the bread rolls through the top, leaving them attached at the base. Spread both sides of the bread rolls with mustard then a layer of grated cheese. Add the bratwurst then top with caramelised onions and another good grating of cheese. Top with a sprig of thyme and place under the grill until the cheese has melted. Top with cornichons and serve immediately.
Caramelised Onions
It’s a good idea to make a double batch of these and use them on everything from pizzas, on baked potatoes with sour cream, in toasties and omelettes and alongside roasted meats.
INGREDIENTS
2 tablespoons olive oil
1 tablespoon butter
3 large brown onions,sliced 1cm
2 cloves garlic, crushed
2 teaspoons finely chopped thyme
sea salt and ground pepper
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
METHOD
Heat the oil and butter in a sauté pan and add the onions, garlic and thyme. Season generously and cook for 20 minutes, stirring occasionally, until softened.
Add the sugar and vinegar and continue to cook until deeply golden and glossy. MAKES 1¼ CUPS
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.