- 4 Hot Dog Buns
- 4 Quarter pound Beef Franks
- 3 Yellow Onions
- 2 Tbs Fresh Thyme leaves
- 1 bag Beefy Onion Soup Mix
- 1 cup Sour Cream
- 8 oz Gruyere Cheese, shredded
- Salt and Pepper
Heat up the Arteflame plancha.
Mix the beefy onion soup mix and the sour cream and set aside.
Cut the ends of the yellow onions and slice them and half. Remove the outer layer and then core the onions. Slice them into thinly slices lengthwise.
Score a light criss-cross pattern on both side of the beef franks.
Oil the plancha and grill the sliced onions for 20 minutes or until caramelized. Flip frequently and season with salt and pepper. Add the beef franks to the plancha and grill as well.
When the onions are ready, make 4 piles of onions on the plancha and season each pile with fresh thyme leaves. Add 2 oz of shredded gruyere cheese onto each pile and dome until cheese is melted.
Spread the onion/sour cream mix inside each bun and then place the beef frank inside. Carefully remove the onion/cheese pile from the grill and place on top of the beef franks. Serve immediately.