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Begin by caramelizing the onions. In a large skillet or Dutch oven, melt the unsalted butter and olive oil over medium-low heat. Add the sliced yellow onions, salt, and black pepper. Cook, stirring occasionally, for 10 minutes until the onions begin to soften.

Reduce the heat to low. Add the granulated sugar, which helps with browning. Continue to cook the onions, stirring every 5-7 minutes, for another 25-30 minutes, or until they are deeply golden brown and very tender. If the pan gets too dry, add a tablespoon of water to deglaze the bottom.

Once the onions are caramelized, pour in the beef broth. Stir well, scraping any browned bits from the bottom of the pan. Cook for 2-3 minutes until the broth has mostly evaporated and the onions are glossy and rich. Remove from heat and set aside.

Preheat your oven to 375°F (190°C). Lightly grease a glass baking dish large enough to hold the hot dogs.

Cook the hot dogs according to package directions (grill, pan-fry, or boil). While the hot dogs are cooking, lightly toast the hot dog buns if desired.

Place each cooked hot dog into a bun. Arrange the hot dogs in the prepared baking dish. Spoon a generous amount of the caramelized onions over each hot dog.

Evenly sprinkle the shredded Gruyere cheese over the caramelized onions on each hot dog.

Bake in the preheated oven for 8-12 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep an eye on them to prevent over-browning.

Carefully remove the baking dish from the oven. Garnish the hot dogs with dried chives before serving immediately.


Begin by caramelizing the onions. In a large skillet or Dutch oven, melt the unsalted butter and olive oil over medium-low heat. Add the sliced yellow onions, salt, and black pepper. Cook, stirring occasionally, for 10 minutes until the onions begin to soften.

Reduce the heat to low. Add the granulated sugar, which helps with browning. Continue to cook the onions, stirring every 5-7 minutes, for another 25-30 minutes, or until they are deeply golden brown and very tender. If the pan gets too dry, add a tablespoon of water to deglaze the bottom.

Once the onions are caramelized, pour in the beef broth. Stir well, scraping any browned bits from the bottom of the pan. Cook for 2-3 minutes until the broth has mostly evaporated and the onions are glossy and rich. Remove from heat and set aside.

Preheat your oven to 375°F (190°C). Lightly grease a glass baking dish large enough to hold the hot dogs.

Cook the hot dogs according to package directions (grill, pan-fry, or boil). While the hot dogs are cooking, lightly toast the hot dog buns if desired.

Place each cooked hot dog into a bun. Arrange the hot dogs in the prepared baking dish. Spoon a generous amount of the caramelized onions over each hot dog.

Evenly sprinkle the shredded Gruyere cheese over the caramelized onions on each hot dog.

Bake in the preheated oven for 8-12 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep an eye on them to prevent over-browning.

Carefully remove the baking dish from the oven. Garnish the hot dogs with dried chives before serving immediately.
