Gourmet Hot Dogs with Caramelized Onions & Homemade Relish

Begin by preparing the homemade relish. Finely dice 1/4 medium cucumber and 1/3 cup bread and butter pickles. Place in a small bowl.

Add 1 tablespoon apple cider vinegar, 1 teaspoon honey, and 1/4 teaspoon black pepper to the cucumber and pickle mixture. Stir well and refrigerate for at least 15 minutes to allow flavors to meld.

For the caramelized onions, thinly slice 1 medium yellow onion and mince 1 clove of garlic.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the sliced onions, 1/4 teaspoon salt, and the sprig of thyme.

Cook the onions slowly, stirring occasionally, for about 25-30 minutes until they become deeply golden and jammy. Add the minced garlic for the last 2 minutes of cooking.

While the onions are caramelizing, dice 1/2 medium red bell pepper and sauté in a separate small pan with a pinch of salt until softened, about 5-7 minutes.

In a small bowl, prepare the gourmet mustard sauce by combining 2 tablespoons whole grain mustard, 1 tablespoon Dijon mustard, and 1 teaspoon brown sugar. Mix well and set aside.

In another small bowl, create a special ketchup by mixing 2 tablespoons ketchup with 1 tablespoon apple cider vinegar. Stir well and set aside.

Preheat a grill pan or skillet over medium-high heat. Cook the 2 premium beef hot dogs for about 5-6 minutes, turning occasionally, until they develop a nice char and are heated through.

While the hot dogs are cooking, lightly toast the brioche buns either in a toaster or on the edges of your grill pan.

To assemble, spread the mustard sauce on one side of each bun and the special ketchup on the other side.

Place a hot dog in each bun, then top with the caramelized onions, sautéed bell peppers, and a generous spoonful of the homemade relish.