Butter-Seared Hot Dog with Caramelized Onions

Why You’ll Love This Recipe

• Fast comfort food: golden, buttery edges with sweet, jammy onions in 30 minutes.
• Restaurant-level sear at home using one skillet and simple techniques.
• Balanced flavor: savory dog, toasty bun, bright yellow mustard, and aromatic celery salt.
• Scales easily for a crowd—caramelize a big batch of onions ahead.

Grocery List

• Produce: 1 large yellow onion; optional chives or parsley for garnish
• Dairy: Unsalted butter
• Pantry: Hot dogs, hot dog buns, yellow mustard, celery salt, kosher salt, neutral oil (canola/vegetable), black pepper (optional)

Full Ingredients

Caramelized Onions

• 1 large yellow onion (10 oz/285 g), halved and thinly sliced
• 1 tbsp unsalted butter
• 1 tsp neutral oil (canola or vegetable)
• 1/4 tsp kosher salt
• 2 tsp water, for deglazing

Hot Dogs & Buns

• 2 standard beef or pork hot dogs (about 1.8 oz/50 g each)
• 2 hot dog buns (split-top or classic)
• 1 tbsp unsalted butter, divided (1/2 tbsp for buns, 1/2 tbsp for searing hot dogs)

Finish

• 2 tsp yellow mustard (about 1 tsp per hot dog)
• 1/8 tsp celery salt (a small pinch per hot dog)
• Optional: freshly ground black pepper; finely chopped chives or parsley

Step-by-Step Instructions

Step 1: Slice and start the onions

Halve the onion through the root, peel, and slice into thin half-moons (about 1/4 inch or 6 mm thick). Heat a 10-inch skillet over medium-low heat (aim for a 300–325°F pan surface if you have an infrared thermometer). Add 1 tbsp butter and 1 tsp oil. When the butter foams, add the onions and 1/4 tsp kosher salt. Stir to coat, then spread into an even layer.

Step 2: Caramelize to deep golden

Cook, stirring every 2–3 minutes, until the onions are translucent and lightly golden, 15–18 minutes. If browning too fast, lower heat; if they look dry, add 1–2 tsp water. Deglaze with 2 tsp water, scraping up browned bits, then cook 3–4 minutes more until deep amber and jammy. Transfer to a bowl and keep warm. Wipe the skillet if there are dark residues.

Step 3: Prep the hot dogs and buns

With a sharp knife, split each hot dog lengthwise 80–90% of the way through, keeping a hinge so it opens like a book. Pat dry with paper towels—dry surfaces crisp better. Split buns if not pre-sliced.

Step 4: Toast the buns

Return the skillet to medium heat. Melt 1/2 tbsp butter. Place buns cut-side down and toast until golden and crisp at the edges, 45–90 seconds. Transfer to serving plates.

Step 5: Sear the hot dogs in butter

Add the remaining 1/2 tbsp butter and increase heat to medium-high. When sizzling, lay the hot dogs cut-side down. Press gently with a spatula for maximum contact. Sear until the cut side is deeply browned and crisp at the edges, 2–3 minutes. Flip and cook the rounded side 45–60 seconds to heat through.

Step 6: Assemble and finish

Spread 1 tsp yellow mustard inside each bun. Nestle in a hot dog, spoon 2–3 tbsp caramelized onions over top, and add a light dusting of celery salt (about a small pinch per dog). Add black pepper or chopped chives if you like. Serve immediately while hot and crisp.

Pro Tips

• Use a heavy skillet (cast iron or stainless) for the best sear and heat retention.
• Butter + a little oil raises the smoke point for onions without losing buttery flavor.
• Pat the hot dogs dry before searing—moisture steams, dry surfaces brown.
• Keep the hinge intact when splitting; it helps the dog sit flat and hold toppings.
• Celery salt is potent—start with a pinch, taste, then add more if needed.

Variations

• Cheese-Crowned: After searing, add a half-slice of American or cheddar to the cut side. Cover the pan 15–20 seconds to melt, then assemble.
• Chicago-Inspired: Use a poppy-seed bun, add yellow mustard, chopped raw onion, neon relish, tomato wedges, a dill pickle spear, sport peppers, and a dash of celery salt (skip ketchup).
• Sweet-Heat: Stir 1 tsp apple cider vinegar and a pinch of red pepper flakes into the onions during the final minute for tangy warmth.

Storage & Make-Ahead

Caramelized onions can be made up to 4 days ahead; refrigerate in an airtight container and reheat in a skillet over low heat with a splash of water. They also freeze well for up to 2 months. Toast buns and sear hot dogs just before serving for best texture. Leftover cooked hot dogs can be cooled, refrigerated up to 3 days, and re-crisped in a buttered skillet over medium heat for 2–3 minutes per side.

Nutrition (per serving)

Approximate per hot dog with bun, onions, mustard, and butter: 430 calories; 29 g fat (12 g saturated); 30 g carbohydrates; 11 g protein; 2 g fiber; ~950 mg sodium. Values will vary based on specific brands and bun size.