Frankfurters and Onions

Classic frankfurters, properly pimped up – spot on snack food. Dogs that are all bite and no bark.

  • Serves

  • Prep

    10 mins
  • Cook

    5 mins


  • 1 x pack of unearthed® Bavarian Frankfurters
  • 4 brioche hot dog buns
  • 2 white onions, sliced
  • 30g of dark brown muscovado sugar
  • Pinch of salt and cracked black pepper
  • 1 jar of chunky tomato chunky chutney
  • 10ml olive oil
  • 20g butter
  • 20ml sunflower oil


  1. Heat butter and sunflower oil to frying pan and add sliced onions
  2. Once the onions start to soften add the sugar, pinch of salt and pepper
  3. Keep turning the onions every 30 seconds to get an even colour – they should become a dark golden colour
  4. Once cooked put to one side
  5. Heat a griddled skillet and slightly oil the franks before adding to the pan
  6. Cook for about a minute and a half on each side
  7. Cut open buns, then add the franks followed by a generous helping of onions
  8. Top of with a splodge of tomato chutney


Tom's top tip: Cooking with both oil and butter will help prevent the butter from burning

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