• 4 of your favorite hot dogs
  • 2 Par-baked demi baguettes
  • 1 Red onion
  • 1 tablespoon Edmond Fallot Dijon Mustard
  • 1 teaspoon Mayonnaise
  •  Kosher salt to taste
  •  Olive Oil
  •  Bacon fat
  •  Inexpensive white wine
  •  White wine vinegar
  • 4 tablespoon NW Elixirs Hott Smoke No. 3


  1. Heat your oven to 400 degrees. Bake the demi baguettes for 10 minutes, or until crusty and brown. Cut them in half. Now cut each half almost all the way through, to form a hot dog bun.
  2. Skin and slice the onion. Don't dice it - you want nice, big strips of onion. Place the onion slices in a medium-sized saute pan, put the pan on a burner, and turn the burner to high. Drizzle olive oil over the onions, and dust them with salt. When they begin to sizzle, toss them. When they begin to brown, add a little white wine and 2 Tbs NW Elixirs No.3. When the wine evaporates, add more. Continue this process until the onions are soft and brown. Now add a splash of vinegar, turn the burner off (with the pan still on the stove), and let the vinegar evaporate. Set the onions aside.
  3. In another saute pan, melt some bacon fat. Place the hot dogs in the pan. Saute on medium heat until the hot dog skins are browned and crispy.
  4. To assemble, place a hot dog in a demi baguette half. Add mayonnaise and Dijon mustard to taste. Smother the dog with onions. Finally, add a generous amount of Northwest Elixirs No.3 Hott Smoke sauce.

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