These deliciously soft and savoury hot dog onions are so easy to make. Cooked low and slow with mustard and smoked paprika they take your hot dog to the next level!
🍴 Why you will love this recipe
Is a hot dog without onions really a hot dog at all? A generous dollop of soft, savoury and saucy onions along with a squirt of ketchup and mustard really take a sausage in a bun to the next level.
These beautifully soft, smoky and savoury onions are easy to make but really memorable. Smoked paprika, mustard and a little brown sugar pack in the salty / savoury / sweet flavour, and long and slow cooking (well 30 minutes of leaving them to do their thing!) gives such a soft and saucy texture.
And you don't have to limit them to hot dogs.... these are absolutely epic in toasted sandwiches, wraps, stirred through pasta or even in salads!
📝 What you need
Onions Go for the largest onions you can find - it is amazing how a huge pile when slices collapses to just a small bowl when cooked.
Smoked Paprika gives a gentle smoked spice to the onions which I love, but if you want your onions really spicy, use a chilli powder instead (or as well as the paprika!).
Mustard is the perfect pairing for your hot dog sausage. I like to use a smooth mustard - dijon, English or American-style mustard will all work well, though you may prefer the texture of wholegrain.
👩🏽🍳 How to make your Hot Dog Onions
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼 .
Peel and thickly slice the onions. Fry them gently for 20 minutes until very soft.
Stir through the sugar, smoked paprika, mustard and water and season well. Cook for a further 5 minutes.
🔪 Top Tips & FAQs
Cook the onions low and slow for the best sloppy, saucy texture. You don't want them to colour or crisp at the edges, keep stirring and turn down the heat a little if they are cooking too quickly.
Slice the onions fairly thickly for a nice, chunky texture.
Yes, they freeze well. When I'm feeling organised I freeze them in an ice cube tray, then pop out into an airtight bag or container. That way you can defrost just a tablespoon at a time to pop on a single hot dog, or in a toasted sandwich or wrap. Yum!
The onions will keep for 3-4 days in an airtight container in the fridge, though you might want to add a splash of water when reheating for best results.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Hot Dog Onions
- 2 large onions
- 2 tablespoon rapeseed or sunflower oil
- 1 teaspoon light soft brown sugar or caster sugar
- 1 teaspoon smoked paprika or ½ teaspoon chilli powder for spicy onions
- 1 tablespoon mustard dijon, English or American-style mustard
- 4-5 tablespoon water
- salt and black pepper
- Peel and slice the onions fairly thickly..
- Heat the oil in a large frying pan and gently fry the onions for 20 minutes until very soft. Stir frequently and don't let them colour too much, they should cook low and slow.
- Stir through the sugar, smoked paprika, mustard and water and season well with salt and black pepper. Cook for a further 5 minutes. If you are preparing them ahead of time, add a little more water when you reheat.
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