Ingredients

• 3 tablespoons canola oil
• 4 yellows onions
• 2 teaspoons kosher salt
• 0.5 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons sherry vinegar
• 1 tablespoon fresh thyme leaves
• 2 teaspoons ground black pepper
• 1 cup mayonnaise
• 3 tablespoons Dijon mustard
• 6 Hawaiians or brioche hot dog buns
• 6 cookeds beef hotdogs
• 2.5 cups shredded Gruyere cheese

Instructions

1. 1 Arrange a rack to the upper third position of oven. Preheat oven to broil.
2. 2 Heat oil in a large skillet over high heat until shimmering, about 30 seconds. Add onions, toss until well coated in oil, and cook undisturbed until browned on one side and slightly softened, 5 to 7 minutes. Stir onions and continue to cook undisturbed until browned on other side, 5 to 7 minutes.
3. 3 Add salt and broth and cook, making sure to scrape up any brown bits stuck to the bottom of the pan, until most of the liquid is absorbed, about 2 minutes. Stir in Worcestershire sauce, vinegar, thyme, and black pepper, and cook until fragrant and onions are brown all over, about 1 minute. Remove from heat.
4. 4 Whisk together mayo and Dijon mustard until smooth; transfer Dijonnaise sauce to a squeeze bottle if desired.
5. 5 Place hotdog buns on a large rimmed baking sheet. Add a hotdog to each bun, drizzle with prepared Dijonnaise sauce, and top with about 1/3 cup caramelized onions. Sprinkle each hotdog with a generous amount of cheese.
6. 6 Broil in the preheated oven until cheese is melted and brown, about 2 minutes. Garnish with thyme leaves.

Nutrition per serving