Seattle Drunk Dogs

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

as needed

Olive Oil

4

Sweet Onions , julienned

to taste

Salt

to taste

Ground Black Pepper

1 cup

Cream Cheese , room temperature

1 Tbsp

Fresh Thyme , finely chopped

1 Tbsp

Fresh Chives , finely chopped

3 cans
(12 fl oz)

Dark Beer

to taste

Arugula

8

Beef Hot Dogs

8

Hot Dog Buns

Cooking Instructions

HIDE IMAGES

Step 1

Turn on your grill and turn the heat up to high.

Step 2

To make the caramelized onions, put Olive Oil (as needed) in a medium pan, enough to coat, and heat to medium. Add the Sweet Onions (4) , Salt (to taste) , and Ground Black Pepper (to taste) . Stir every 10-15 minutes for an hour and a half.

Step 3

In a bowl, mix the Cream Cheese (1 cup) , Fresh Chives (1 Tbsp) and Fresh Thyme (1 Tbsp) . Set aside.

Step 4

Next, put the Dark Beer (3 cans) in a medium saute pan with straight sides and bring to a simmer. Add the Beef Hot Dogs (8) and cook for 8 minutes or until plump.

Step 5

Then transfer to the grill and cook for 5 minutes on one side with the lid down, flip and repeat on the other side. Also add your Hot Dog Buns (8) to the grill for the last few minutes if desired.

Step 6

Assemble your hot dog by putting herbed cream cheese on one side of the bun, caramelized onions on the other, your beer braised hot dog in the middle and Arugula (to taste) on top, if you like.

Step 7

Enjoy!