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Bacon and Onion-Topped Hot Dogs
Loaded Hot Dogs
Anthony Michael Contrino
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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!


  • 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)


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.

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Make loaded hot dogs with bacon and caramelized onion

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