French Onion Hot Dogs with Honey Dijonnaise

French onion soup meets the backyard hot dog in this rich, savory upgrade. Sweet, caramelized onions, nutty Gruyère and a sprinkle of buttery toasted breadcrumbs echo the classic soup, while a quick honey Dijonnaise adds a sharpness and sweetness that balances it all out. Melt the cheese right on the grill for bubbling, golden results, then finish with fresh chives for brightness.

Hog Dogs:

Olive oil

3 large onions, thinly sliced

Kosher salt

½ cup Panko breadcrumbs

6 hot dogs

6 hot dog buns

½ pound Gruyère cheese, grated

1 bunch chives, chopped (about ½ cup)

Honey Dijonnaise:

¼ cup Dijon mustard

2 tablespoons mayonnaise

1 tablespoon honey

1 teaspoon black pepper

Heat 3 tablespoons of olive oil over medium heat in a large skillet. Add sliced onions and cook, stirring frequently, about 5 minutes. Reduce heat to medium low and continue to cook, stirring occasionally, until the onions are soft and caramelized, about 25-30 minutes. Turn down the heat if they begin to char. Remove onions from skillet and set aside.

Add 3 more tablespoons of olive oil and the Panko breadcrumbs to the skillet and stir constantly until they are toasted and browned, about 2-3 minutes. Quickly remove them from the skillet to prevent burning.

Preheat your grill to medium heat (about 375–400°F). Add the hot dogs and cook, turning every minute or two, until heated through and evenly blistered on all sides, about 5-7 minutes total.

Whisk the honey Dijonnaise ingredients together until smooth, then spread a generous portion on the bottom of each of the buns. Top with caramelized onions, the grilled hot dog and grated Gruyère. Place in a skillet and return to the grill over indirect heat with the lid until the cheese is melted and bubbling.

Remove from the grill, top with toasted breadcrumbs and chopped chives and serve alongside the remaining Dijonnaise.