British onions and gravy hot dog
4
- Prep Time10 mins
- Total Time30 mins
- Makes8 servings
Photo, Roberto Caruso.
Bangers and mash, a classic of British pub cuisine, is always served with rich onion gravy. It's brilliant on hot dogs.
Ingredients
2 tbsp canola oil
2 sweet onions, thinly sliced
4 sprigs of thyme
1/2 tsp salt
4 tsp all-purpose flour
2 tsp honey
2 cups no-salt beef broth
1/4 cup Worcestershire sauce
2 tsp malt vinegar
1 tsp English mustard powder
2 tbsp fresh thyme leaves
Instructions
HEAT oil in a large frying pan over medium. Add onions, thyme sprigs and salt. Season with fresh pepper. Cook, stirring occasionally, until onions are golden brown, 8 to 10 min. Remove thyme sprigs. Add flour and honey, and cook until flour has been absorbed. Stir in broth, Worcestershire, vinegar and mustard powder. Gently boil until mixture is thick but saucy, 3 to 5 min.
SPOON gravy over hot dogs. Sprinkle with thyme.
Chatelaine Quickies: Gourmet hot dogs
Nutrition (per serving (topping only))
Calories 92, Protein 2g, Carbohydrates 14g, Fat 4g, Fibre 1g, Sodium 253mg.
Kitchen tip: This recipe makes enough for 8 hot dogs. We recommend the hot dogs be grilled and the buns toasted (for best results).
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