Hot dog beer-braised onions

Hot dogs with beer-braised onions

Fruity Belgian beer transforms everyday onions into a delicious sticky-sweet topping. You can prepare the onions up to 48 hours in advance – just chill then serve at room temperature.

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  • Serves4
  • CourseSnack
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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Ingredients

  • 2 tbsp Essential Olive Oil
  • 3 onions, halved and sliced
  • 300ml Leffe Blonde
  • 1 tsp Essential Clear Honey
  • 140g pack Waitrose 4 Classic Frankfurters
  • 4 hot dog rolls
  • Mustard
  • Spiced pickled red cabbage, to serve (optional)

Method

  1. Heat the olive oil in a large frying pan over a medium-high heat. Add the onions with a pinch of salt and fry for 10 minutes until turning golden. Add the beer and honey, then simmer briskly for 15-20 minutes until reduced and the onions are sticky.

  2. Meanwhile, heat the frankfurters according to pack instructions.

  3. Split open the hot dog rolls and add a little pickled red cabbage, if using. Top with the frankfurters and a heap of the beer-braised onions. Finish with more pickled red cabbage and some mustard, if liked, and serve immediately.

Cook’s tip

Leftovers: Leffe Blonde

Add to a rarebit mixture to give cheese on toast some va va voom, or simply enjoy a glass with these hot dogs.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,683kJ/ 402kcals

Fat

19g

Saturated Fat

5.8g

Carbohydrates

43g

Sugars

8.9g

Fibre

5.2g

Protein

12g

Salt

0.7g

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