Hot Dogs with Caramelized Onions and Sauerkraut

Ingredients

Hot Dogs with Caramelized Onions and Sauerkraut
by Chef Patricia DeMauro

• 1 (8 ounce) can sauerkraut. Drained well until all liquid is removed
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion – sliced
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 sliced jalapeño pepper (optional)

Preparation

1. Place sauerkraut in a strainer to remove the liquid. While sauerkraut is in the strainer, squeeze sauerkraut with your hands to remove all the liquid. You want the sauerkraut as dry as possible.
2. Heat a skillet on low and melt the butter, then add the oil and heat for 2-3 minutes. Add the drained sauerkraut and stir well. Add dried dill, salt and pepper, then stir well. As the sauerkraut starts to brown, stir and flip the sauerkraut so that it browns evenly. If you need to add more butter or oil, feel free to do so, but in small increments.
3. Once the sauerkraut has browned to your desired consistency, serve as a topping for a hot dog in a bun. If you like your dogs spicy, an optional garnish would be to add jalapeño pepper slices. You can slice a fresh pepper, or use pre-sliced peppers from a jar.

Mangia!