Home-Wrecker Sleeping Dogs

Let's Cook

1. Step 1.

   In a large sauté pan over medium-high heat, heat ¼ cup canola oil and 2 tablespoons unsalted butter until the butter melts and the oil shimmers. Add the sliced onions (about 6 cups) and stir to coat. Season with salt and pepper to taste. Reduce the heat to medium-low and cook, stirring every few minutes, for 20 minutes.

2. Step 2.

   After 20 minutes, sprinkle the onions with 2 tablespoons sugar and a pinch of cayenne. Continue cooking, stirring occasionally, until the onions are a deep dark-brown color, 40 to 45 minutes total.

3. Step 3.

   When the onions are done, add 1 tablespoon Steen’s Louisiana cane vinegar or Worcestershire sauce and stir for 2 minutes, scraping up any brown bits from the bottom of the pan. Remove from heat and let the onions cool slightly while you make the honey mustard.

4. Step 4.

   In a small bowl, whisk together ½ cup Dijon mustard and ¼ cup honey until combined. Adjust with more mustard or honey to taste. Set aside.

5. Step 5.

   Preheat the oven to 400°F. Cut 2 sheets of thawed puff pastry into 8 even rectangles. Using a pastry brush, brush each rectangle evenly with the honey mustard.

6. Step 6.

   Sprinkle a thin layer of caramelized onions over each pastry rectangle, leaving a ½-inch border uncovered. Sprinkle about ¼ cup (2 ounces total) grated extra-sharp cheddar cheese over the onions, again leaving a ½-inch border. Place one hot dog at the bottom of each rectangle.

7. Step 7.

   Roll up each hot dog like a cigar, brushing the top border with egg wash to seal the pastry. Then brush the outside of each pastry-wrapped hot dog all over with egg wash. (At this point, you can freeze the wrapped hot dogs in a zip-top bag for later baking.)

8. Step 8.

   Place the hot dogs on a parchment-lined baking sheet. Bake until the pastry is deep golden brown and the hot dogs are starting to blacken on the edges, 22 to 25 minutes, rotating the sheet halfway through baking.