- 1 Large Vidalia Onion, sliced
- 4 Hot Dogs, scored
- 4 Hot Dog Buns
- 1 Tablespoon of Vegetable Oil
- Salt and Pepper
- Ketchup and Mustard (optional)
Heat your Blackstone to medium heat and add a drizzle of vegetable oil. Add the onions with a pinch of salt and pepper cook for 5-7 minutes.
When the onions are slightly caramelized and translucent, add the hot dogs and cook for 4 minutes, turning often.
To plate, add your condiments of choice to the buns and then a hot dog, top with some of the sweet onions and serve hot.
(To Score the hot dogs, line the hot dogs up next to one another on a cutting board. Using a sharp knife, make 45 degree angle cuts 1/4 of the way through the dogs in one direction and then repeat in the opposite directions to create an “X” pattern.)
Recipe by Desiree Dukes