Your Hot Dog Needs Two Types of Onions
There are a few things more boringly pedantic than condiment guarding. Put ketchup on your baby, I don’t give a damn I don’t know if you know this about food, but different people from different places season, dress and sauce differently, which is actually good.
This is why, when traveling, it is sometimes worth trying one of the standards of your hometown in a foreign country. Getting a whole new perspective on an old favorite can – in the words of my late grandfather – teach you something, and your taste will be broader (and better) for it. If you happen to be in Denmark, you should buy a hot dog.
Several lessons can be learned from the ubiquitous sausage stalls you find across the country. First, the average quality of the dog itself – even in 7-Eleven – is vastly superior to what we call “hot dogs” in the US, but I was most impressed by the fillings. Ketchup and (sometimes two types) mustard are present, as well as mayonnaise-based remoulade , some bread-and-butter pickles and two types of onions. As a single bite, this is ideal, but if there is one component of a Danish hot dog that should be applied to all hot dogs, it is onion processing.
Many different flavors can be obtained from a single onion, depending on how it is prepared. Raw onions, with their aggressive flavors, play a very different role than salty, crunchy fried onions, and I don’t understand why you should limit yourself in this regard. (Heck, I think there could be an argument for a third – sweet caramelized onions with jam – but let’s not get too crazy.)
Two types of onions make any hot dog better. A simple dog eating only mustard? Better with two types of onions. Chili cheese dog? Better with two types of onions. Is the mayonnaise / mustard / ketchup dog I ate causing the anger of anyone looking at it? Better with two types of onions.
If “crispy fried” seems like a decisive step here, don’t worry, there’s no reason to deep-fry anything. For example, you can buy pre-fried onions . Simply heat them in a non-stick skillet until hot and golden brown before sprinkling them on your dog. If you’d like to do more of this yourself, use an old scientific oven and maybe tinker with different onions, such as shallots. The key is to get crispy, crispy, salty spiciness in one bite, and the easiest way to achieve this is with two types of onions.