Cheddar Onion Showboats
This is as close as I get to a fast and easy cooked meal.
Grass fed beef hotdogs, topped with caramelized onions finished in balsamic vinegar, and smothered in a quality Irish cheddar cheese.
Recipe Prep: 25 minutes Serves 6
6 grass fed beef hotdogs - TWR Teton Waters Ranch
1 large organic onion
1 1/2 - 2 cups Dubliner Irish cheddar cheese - shredded
2 tbsp. organic balsamic vinegar
6 organic sprouted hotdog buns - Alvarado St. Bakery buns
2 tbsp. organic extra virgin coconut oil
Vegenaise mayonnaise - soy-free, canola free
Cut onion in half, length wise and then into large 1/2 inch slices.
In a medium skillet, add the coconut oil and onions, breaking up
the slices. Cook on medium high heat. Using tongs, turn occasionally,
as they cook.
Place hotdogs onto a small sheet pan and bake for 15 minutes at
350 degrees. in toaster oven.
Continue to move the onions around through the browning that will
occur, thoroughly covering all the onions. This will take about
10-15 minutes, until they are done to my preference.
Note: I do not like the typical "cooked to death," limpy, very
brown caramelized onions that most want to achieve.
I only saute' them enough to get some browning, but still retain
their shape and are only a little transparent.
You will see that these are so much more enjoyable with better
flavor and texture.
Then add in the 2 tbsp. balsamic vinegar and stir quickly with the tongs to thoroughly incorporate and deglaze the pan. Turn off heat and remove pan from hot burner.
Spread mayonnaise inside the buns, add the hotdogs, top with the onions and then the cheese. NO KETCHUP!
Place back into the toaster oven for 5 minutes at 350 degrees to melt cheese. Serve and Enjoy!
