YOUR SOLIN GENERATED RECIPE
Grilled Hot Dogs with Caramelized Onions
Beef franks grilled until charred and juicy, topped with sweet caramelized onions and served with a tangy, protein-packed mustard slaw.
INGREDIENTS
1 medium yellow onion
0.25 tsp olive oil
1 large grass-fed beef hot dogs
0.5 whole sprouted grain hot dog bun
1 cup plain non-fat Greek yogurt
1 tbsp dijon mustard
0.5 tsp raw honey
0.25 tsp sea salt
0.25 tsp black pepper
1 cup shredded green cabbage
PREPARATION
Thinly slice the yellow onion into half-moons.
Heat olive oil in a small skillet over medium-low heat and add the onions with a pinch of sea salt.
Cook the onions slowly for 15-20 minutes, stirring occasionally, until they are deeply browned and caramelized.
Preheat your grill or a cast-iron grill pan to medium-high heat.
Place the beef hot dogs on the grill and cook for 5-7 minutes, turning frequently until they develop dark grill marks and are heated through.
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, honey, sea salt, and black pepper until smooth.
Fold the shredded green cabbage into the yogurt mixture until every strand is thoroughly coated in the dressing.
Briefly toast the sprouted grain bun on the grill for 30 seconds until warm.
Place the hot dogs into the bun and pile the warm caramelized onions on top, serving the mustard slaw immediately on the side or as a crisp topping.