This easy grilled onion recipe is a great way to add a twist to your Labor Day hot dogs. Grilled onions are cooked up with a little sweet and a little sour to create a delicious hot dog topping.
August is here and summer is almost over. School starts back up for us in three short weeks and band camp starts next week. It’s time to start thinking about and planning our end of the summer Labor Day plans! But we did have a really fun summer.
There was plenty of time spent at the pool! Ella is quite the swimmer and diver and started learning to swim competitively this summer. She’s a regular fish!
It wasn’t all sunshine and pools, though, we did a lot of home improvements this summer. We took DIY seriously and worked on a bathroom, a bedroom and our living room. It was a lot of work but so worth it. Of course we now have a list a mile long for next summer!
Overall, though, it was a great summer! We didn’t get to camp much due to a forest fire near our favorite camp site so we made up for the lack of campfire with lots of barbecuing in the backyard.
Of course back yard summer barbecues always include hot dogs – and Hebrew National are our favorites! I love that Hebrew National are all beef, with nothing artificial. My husband, who grew up eating kosher hot dogs in New York, is super fussy about his dogs and Hebrew National is the only brand he’ll let me buy. He’s almost as fussy about his hot dogs as he is about his pickles!
Earlier this summer I shared with you a recipe for kosher baked beans that we love to eat with our Hebrew National hot dogs. Then I also shared these amazing hot dog foil packets for one packet meals. For our Labor Day plans I wanted a different topping for our hot dogs so I made sweet and sour onions. This fried onion recipe is super easy to make and oh my are they yummy! A little brown mustard and your Hebrew National hot dogs will be over the top this Labor Day.
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- 2 small red onions or 1 large red onion, sliced or diced
- 1/2 teaspoon caraway seeds
- 1/4 cup red wine vinegar
- 1/2 teaspoon kosher salt
- 1 Tablespoon brown sugar
- Heat 2 Tablespoons of olive oil in a medium skillet. Add onions and saute until soft and brown, about 10 minutes. Stir occassionaly.
- Add caraway seeds to skillet and cook for 30 seconds.
- Add vinegar, sugar, and salt. Stir to coat onions and cook for 1 more minute.
- Remove from heat and cool completely.
- Onions can be made ahead of time and stored in fridge until ready to serve.
Disclosure: Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.