Gourmet hot dogs with cannellini sauce, sliced green pepper, caramelized red onions, shredded cheese and ketchup

Method

• 1

  Peel the onions and slice them. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onions and stir to coat with the butter.

• 2

  Add 60ml of water, sugar and salt. Cover and cook the onions about 20 minutes, checking on them every 5 minutes. Uncover and continue cooking for another 40 minutes; on moderate heat. The onions should dry and darken, stir frequently during cooking (if necessary add a little water).

• 3

  After 40 minutes, raise the heat and blend with the balsamic vinegar or red wine, quickly evaporate the alcoholic part of the vinegar/wine and mix everything. Remove from the heat.

• 4

  Heat the olive oil over medium heat in a skillet and add chopped onion. Cook for 2 minutes, add the garlic and cook for another minute.

• 5

  Pour in the sugar, vinegar and salt. Bring to a boil, add passato and double concentrated and stir to combine.

• 6

  Add the mustard, cloves, and cinnamon and cook for 10 minutes until it thickens to ketchup consistency. Blend until smooth and refrigerate before using.

• 7

  Add all the ingredients into a blender. Blend until very smooth.

• 8

  Heat the hot dogs in a pan and cook them until the skins crisp. Spread with cannellini sauce.

• 9

  Place the hot dogs in the buns. Top them with with green pepper and caramelized onions. Sprinkle the shredded cheese over the top and broil the hot dogs in the oven for a few minutes until the cheese is melted. Serve with tomato ketchup.