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

5 5

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

5 5

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).

5 5

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

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