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Bacon and Onion-Topped Hot Dogs

Loaded Hot Dogs
Anthony Michael Contrino
Cook Time:
15 mins
Prep Time:
10 mins


Dijon-Cheddar Sauce
  • 6 ounces finely shredded sharp cheddar
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 tablespoon Dijon mustard
  • Kosher salt
To Serve
  • 8 grilled or boiled hot dogs
  • 8 potato hot dog buns
  • 1/4 cup Bacon and Caramelized Onion Topping (recipe linked above)

Chef notes

Does anything say "summer" more than hot dogs? I like to kick them up a notch, dressing them with gooey Dijon-cheddar sauce and a scattering of my salty and sweet Bacon and Caramelized Onion topping!

Technique tip: Leftover Cheese Sauce can be refrigerated for up to 5 days. Warm before using. I like to use the additional sauce to dip fries in!


For the Dijon-cheddar sauce:

In a large bowl, toss the cheese and flour, to coat.

In a medium saucepan, bring the milk and butter to a simmer over medium heat. Add the Dijon and cheddar-flour mixture and stir until melted and the sauce thickens. Season with salt, to taste. Keep warm until ready to use.

To serve:

Place the hot dogs in the buns. Ladle a generous amount of the cheese sauce over the hot dogs and scatter some of the onion topping on top. Serve immediately.