The Black Dog Recipe

In a medium bowl, combine mayonnaise, ketchup, Dijon mustard, hot sauce, smoked paprika, apple cider vinegar, Worcestershire sauce, salt, and black pepper.

Whisk until smooth and homogeneous. Taste and adjust seasoning — add up to 1/2 teaspoon more hot sauce for heat or an extra 1/2 teaspoon vinegar for brightness.

Cover and refrigerate for at least 30 minutes to let flavors meld (can be made up to 3 days ahead).

Peel the Spanish white onion and cut it in half from root to tip. Slice thinly (about 1/8 inch) into half-moons.

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the sliced onion and a pinch of salt. Sauté, stirring occasionally, until the onions are softened and just starting to brown at the edges, about 6–8 minutes.

Stir in the white wine vinegar and sugar. Cook 1 minute more, stirring to deglaze the pan and coat the onions.

Remove from heat, season with the remaining salt and black pepper, let cool slightly. The onions can be served warm or at room temperature.

Preheat a grill or skillet to medium-high heat (around 375–400°F / 190–200°C).

Lightly butter the inside of each hot dog bun on both faces (about 1/2 tablespoon per bun). Place buns buttered-side down on the hot grill or skillet and toast until golden, about 45–60 seconds. Remove and keep warm.

Cook the hot dogs: place the hot dogs on the grill or in the skillet. Grill, turning occasionally, until evenly browned and heated through, about 6–8 minutes. If using a skillet, you may cook 3–4 minutes per side. For a charred exterior, increase heat briefly and rotate for 30–60 seconds per side.

During the last 1 minute of cooking, lay one slice of American cheese over each hot dog to melt slightly. If needed, cover the grill or skillet with a lid for 30–60 seconds to help the cheese melt.

Place each melted-cheese hot dog into a toasted bun. Spoon 1 to 2 tablespoons of Red Dog sauce down the length of each hot dog (adjust to taste).

Top with a generous handful (about 2 tablespoons) of the sautéed Spanish white onions per dog.

Serve immediately while hot. Provide extra Red Dog sauce on the side for additional topping.