Gratiné hot dogs

Name: Gratiné hot dogs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 large Vidalia onion, cut into quarters, then sliced very thinly; Olive oil; 4 jumbo beef hot dog sausages; 4 hot dog buns; 8 slices (250 g) beer raclette cheese, such as Raclette Griffon by Fritz Kaiser; ⅓ cup (80 ml) BBQ Ringolos chips, crushed by hand; Condiments, to taste; Salt and freshly ground pepper

Preparation 5 min
Cooking 20 min
Servings 4

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Ingredients

1 large Vidalia onion, cut into quarters, then sliced very thinly
Olive oil
4 jumbo beef hot dog sausages
4 hot dog buns
8 slices (250 g) beer raclette cheese, such as Raclette Griffon by Fritz Kaiser
⅓ cup (80 ml) BBQ Ringolos chips, crushed by hand
Condiments, to taste
Salt and freshly ground pepper

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Preparation

In a non-stick pan heated over low heat, add the onion and about 2 tablespoons of olive oil. Season with salt and pepper and mix. Let caramelize gently for 10 to 12 minutes, stirring. Add more oil as needed during cooking. The onions should not brown. Lower the heat if they do. Transfer to a bowl and set aside.
Preheat the barbecue to maximum power, then reduce to medium. Oil the grill.
Place the sausages on the barbecue grill and cook for 4 to 5 minutes, turning regularly, until well grilled.
Place 2 cheese slices on each sausage while still on the grill, close the barbecue lid and let melt for 2 to 3 minutes.
Meanwhile, grill the buns to your liking directly on the grill.
Place the cheesy sausages in the buns. Top with caramelized onions, crushed Ringolos and condiments to taste. Serve with a huge ice-cold beer and unbuckle your belt… it’s urgent!