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|1||Onion, thinly sliced|
|2 tbsp||(30 mL) Olive oil|
|Salt and pepper|
|1 tbsp||(15 mL) Pure maple syrup|
|2 cups||cups (500 mL) Creemore Springs urBock beer (or strong, dark ale)|
|6||Schneiders® Juicy Jumbos Original Wieners|
|6||Hot Dog Buns|
|6||Hot Dog Buns (There are 2 types of buns listed.)|
|1/3 cup||(80 mL) Softened butter|
|1/2 cup||(125 mL) Grated Trois Pistole cheese|
|1 tbsp||(15 mL) Chopped parsley|
|1 tsp||(5 mL) Paprika|
HEAT olive oil in a large skillet over medium. Add onions and cook over medium-low for 12-15 minutes, stirring occasionally. Season with salt and pepper. Stir in maple syrup and remove from heat.
PLACE beer in a small saucepan and bring to a simmer over medium heat. Add the wieners and cook for about 5 minutes or until heated through.
BUTTER the outside of each bun and place in a skillet on medium heat. Grill for 2-3 minutes per side or until golden brown.
PREHEAT broiler to high.
ASSEMBLE hot dogs by placing a beer-braised wiener on each grilled bun. Top with fried onions and cheese. Place under the broiler for 1-2 minutes or until the cheese is bubbly. Sprinkle with parsley and paprika before serving.
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