French onion hotdogs
- 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
- 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.
- 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.
- 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.
- 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.