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There was one given at dinner time with my small kids: put out a tray of pigs in a blanket, and they would be snarfed down in minutes. These days not much has changed, except that I’m taking a few more liberties. Here I’ve developed a fun and delicious riff on the classic snack: full hot dogs are nestled in a bed of caramelized onions and wrapped up in a blanket of flaky, buttery puff pastry before being baked until golden and then dipped in a spicy honey mustard sauce. Still “pigs in a blanket,” but all grown up.
Caramelized onions are literally gold in your kitchen. There are so many things to do with them, beyond using them as a topping for burgers and sandwiches. I have lots of recipes where I add onions for their deep, complex mix of sweet and savory flavors. I highly recommend making a batch—whenever you know you’re going to be near the stove (so you can keep an eye on them)—to have in the fridge to use as needed.
Egg wash: 1 large egg beaten with 1 teaspoon water
poppy or sesame seeds (optional), for sprinkling
2 tablespoons finely chopped fresh chives
1/2 cup Gefen Mayonnaise
1/4 cup Gefen Honey
1/4 cup smooth or stone-ground mustard
2 tablespoons fresh lemon juice
2 tablespoons oil
2 and 1/2 pounds Spanish (yellow) onions (about 3 large), cut into 1/8- to 1/4-inch half-moons
kosher salt
freshly ground Gefen Black Pepper
Preheat the oven to 425 degrees Fahrenheit. Line a half-sheet pan with Gefen Parchment Paper.
On a lightly floured surface, gently roll each pastry sheet into a 10-inch square to remove the creases. Cut each sheet into four five-inch squares, making a total of eight five-inch squares.
Spread one tablespoon of mustard on each square, leaving a 1/2-inch border. Spread 1/4 cup of the onions vertically down the center of the mustard in a column and top with a hot dog. Fold one side of the pastry over to cover the hot dog, then continue rolling. Brush the end with the egg wash as you finish the roll to glue the seam closed. Place, seam-side down, on the prepared pan. Repeat with the remaining ingredients.
In a small bowl, whisk together the mayonnaise, honey, mustard, and lemon juice.
Serve the pastries hot, with the dipping sauce on the side.
Heat the oil in a large saucepan (preferably nonstick) over medium heat. Add the onions, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, cover, and cook, stirring occasionally, until the onions have wilted down and begin to brown, about 10 minutes.
Uncover, reduce the heat to medium-low, and cook, stirring every 10 to 15 minutes, until the onions are very tender, greatly reduced in volume, and are deep beige, 40 to 50 minutes. Do not rush this process, and adjust the heat as needed so the onions don’t burn.
Season with additional salt and pepper. Let the onions cool, then store in an airtight container in the refrigerator for up to one week.
Excerpted from YOU GOT THIS!: Recipes Anyone Can Make and Everyone Will Love. Copyright @ 2025 by Diane Morrisey. Photography Copyright ©️ 2025 by Dane Tashima. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.
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