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French onion hotdogs


Serves: 4
timePrep time: 20 mins
timeTotal time:
French onion hotdogs
Recipe photograph by Mike English

French onion hotdogs

These hotdogs are great for Bonfire Night or make a thrifty family meal

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
695Kcal
Fat
24gr
Saturates
9gr
Carbs
88gr
Sugars
13gr
Fibre
10gr
Protein
22gr
Salt
1.9gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 25g butter
  • 2 large onions, finely sliced
  • 1kg greengrocer potatoes (previously basics range), scrubbed
  • 5 sprigs thyme, leaves only
  • 2 tbsp sunflower oil
  • 4 of your favourite sausages (we used Butcher’s Choice)
  • 125ml dry white wine
  • 1 tsp sugar (any kind)
  • 1 heaped tsp Dijon mustard, plus extra to serve
  • 50g cornichons, drained and sliced
  • 4 hot dog rolls (or 1 large baguette, cut into 4)
  • 50g Gruyère, grated

Step by step

Get ahead
Cook the onions up to 2 days ahead, and reheat in the microwave.
  1. Preheat the oven to 220°C, fan 200°C, gas 7. Melt the butter in a large frying pan. Add the onions and a pinch of salt, cover with a lid and cook gently for 5 minutes, then remove the lid and continue to cook over a low heat for 10 minutes, stirring occasionally until softened but without allowing to colour.
  2. Meanwhile, cut the potatoes into roughly 2cm chunks. Transfer to a large roasting tin and add the leaves from 1 sprig of thyme, the oil and some seasoning. Toss well and roast for 25-30 minutes until tender, golden and crispy. Put the sausages in a separate roasting tin and cook below the potatoes, for 20-25 minutes until cooked through and nicely browned.
  3. Increase the heat under the onions to high, add the remaining thyme leaves and the wine and allow to bubble off completely (3-4 minutes). Reduce the heat to low, sprinkle in the sugar, add the mustard and cook for 15 minutes, stirring occasionally, until they are caramelised.
  4. When the potatoes are cooked, add the sliced cornichons and mix well. Split the hot dog rolls (if using a baguette, warm through in a moderate oven for 5 minutes), add a little cheese and a sausage to each, then spoon over some caramelised onions and more grated cheese. Serve warm, with the crispy potatoes on the side and extra mustard.

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