Cheese-Stuffed Hot Dogs With Spicy Onions - Rachael Ray

Total Time
Prep 20 mins
Cook 20 mins

From Everyday with Rachael Ray Mag, March 2009.

Ingredients Nutrition


  1. Preheat the broiler.
  2. Make a slit lengthwise down each frank, being careful not to cut all the way through.
  3. Place the grill seasoning and franks in a plastic bag; shake to coat.
  4. Place the franks on a baking sheet and stuff each with 2 or 3 strips of cheese.
  5. In a large skillet, heat the olive oil over medium-low heat. Add the onions and cook until softened and golden, 12 to 15 minutes. Add the brown sugar, chipotle, adobo sauce, and 1/2 teaspoon salt and cook, stirring, until the sugar dissolves, about 2 minutes.
  6. Butter the insides of the buns and place up on the baking sheet with the franks. Broil until the cheese melts and the buns are toasted, 3 to 5 minutes.
  7. Assemble the hot dogs and top with the caramelized onions.
Most Helpful

These are the business! Oven baked, crispy bun, oozing with cheese, mmm.

rosslare July 29, 2012

Good gracious, these were doglicious. I did have to cook longer than the stated time, but I had them broiling on the second rack so I didn't have to watch so closely. I am so glad I have leftover onion as these were superb--sweet with a zip. I plan on either topping chicken or pork chops with them; they would also be terrific on hamburgers. I would strongly suggest making extra onions when making these as they are perfect. Instead of chipotle chile and sauce, I just used chipotle sauce (Bufalo brand).

Vicki in CT March 10, 2009

OMG !! Very nice hot dogs, loved the bit of spice in these, and we really enjoyed the onions. Made for Cookbook Tag 2011.

weekend cooker January 24, 2012

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