1Start by scoring your hot dogs with shallow diagonal cuts across one side of each hot dog, 1/8 to 1/4 inch deep and 1/4 inch apart.
2Add the hot dogs to a large resealable plastic bag.
3Chop up a couple small onions and add them in the bag with the hot dogs.
4Add Italian dressing, Worcestershire, and Cajun seasoning to the bag for the marinade.
5Seal the bag tightly and turn to coat everything thoroughly. Refrigerate for a day or two (at least 8 hours or overnight for best flavor), flipping the bag occasionally.
6When it's time to cook, preheat a large cast iron or metal skillet or a big griddle over medium-high heat.
7Remove the hot dogs from the marinade, letting excess drip off, and add to the hot pan. Reserve onions and marinade.
8Cook, undisturbed, until browned on one side, about 2 minutes.
9Rotate the hot dogs and cook until mostly browned, 2 to 3 more minutes.
10Add reserved marinade and onions to the pan and cook, stirring occasionally, about 2 minutes.
11Add water to deglaze the pan and cook, stirring to loosen any browned bits from the pan.
12Reduce heat to medium-low and simmer until onions are very tender, 10 to 15 minutes, stirring occasionally.
13Stir in ketchup and mustard and simmer a few minutes longer.
14Serve hot dogs on buns topped with plenty of delicious saucy onions.
Ingredients
8 hot dogs
0.66 cup Italian dressing
2 tbsp Worcestershire sauce
2 tsp Cajun seasoning
2 medium onions, thinly sliced
0.66 cup water
0.25 cup ketchup
1 tbsp Dijon mustard or yellow mustard
8 hot dog buns
Equipment
plastic bagcast iron skilletgriddle
Tips
Refrigerate for at least 8 hours, or overnight for best flavor, flipping the bag occasionally.
Add whatever toppings you want, but the recipe doesn't need a thing.