London Eye Hot Dogs with Champagne Onions
To celebrate the London Eye’s grand opening in 1999, I’ve created this indulgent hot dog recipe. Street food stalls – selling everything from ice cream and popcorn to hot dogs – line the Southbank where the Eye lives. This recipe brings a touch of celebratory sparkle to a humble street food classic by pairing juicy frankfurters with rich, champagne-caramelised onions made piquant with the addition of freshly ground black pepper. Use any dry sparkling wine if you don’t have champagne — just don’t skip it.
I’m a meat eater but like to know my meat has had a good life and comes from a decent farm that respects the environment. It can be hard to find a free range let alone organic frankfurter so I’ve opted for the plant-based option here as I love tofu frankfurters and can’t even tell the difference.
Ingredients:
For the hot dogs:
- 4 large Tofu Frankfurters
- 4 hot dog buns, split along the top
- Sauerkraut, to serve (optional)
- American mustard and ketchup, to serve (optional)
For the champagne onions:
- 2 tbsp vegetable oil
- 2 large white onions, halved and thinly sliced
- 1 tsp sugar
- 75ml champagne or dry sparkling wine
- Freshly ground sea salt and black pepper
Method:
-
Make the caramelised onions: Heat the oil in a frying pan over a medium-low heat. Add the sliced onions and a good pinch of sea salt, then cook slowly for 10 minutes, stirring occasionally, until soft and translucent.
- Before the onions begin to brown, pour in the champagne or sparkling wine — it will bubble up. Simmer for 2–3 minutes until the champagne thickens into a thick glossy sauce. Taste and adjust the seasoning, adding more salt and freshly ground black pepper as needed.
-
Cook the frankfurters: Meanwhile, bring a pan of water to a simmer and cook the frankfurters for 8 minutes, or until piping hot right through.
- Spoon some sauerkraut into each bun (if using), nestle in a frankfurter, and top generously with the warm champagne onions. Serve with American mustard and ketchup, drizzled over the top and a glass of champagne on the side.
