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Barbecue hot dogs with caramelised onions

  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings


  • 40-60ml extra virgin olive oil
  • 2 brown onions, thinly sliced into rings
  • 1 tablespoon chopped fresh thyme
  • 4 good-quality pork sausages, pricked (see Notes)
  • 1 baguette, split, cut crossways into 4 pieces
  • 2 tablespoons Dijon mustard
  • 2 ripe tomatoes, sliced
  • Tomato sauce, to serve (optional)


  • 1
    Heat the oil in a frying pan over low heat. Add the onion and thyme. Season. Cook, stirring occasionally, for 20 minutes or until golden, adding more oil if necessary. Transfer to a bowl. Set aside and keep warm.
  • 2
    Meanwhile, preheat a barbecue flatplate on medium heat. Cook the sausages, turning frequently, for 10-12 minutes or until charred and cooked through. Transfer to a plate and set aside to rest.
  • 3
    Toast the baguette on the barbecue until warm. Spread with mustard. Fill with the tomato slices, sausages and onion. Serve with tomato sauce, if using.

Source: taste.com.au


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