Blackstone French Onion Slotdogs
I had some ingredients leftover from when I made Blackstone French Onion Crunchwraps, so I used them to make Blackstone French Onion Slotdogs!
Plus I had the caramelized onions already made thanks to my meal prepping of Blackstone Caramelized Onions and Bacon.

How to make Blackstone French Onion Slotdogs
First use your Slotdog to make criss crosses in your hot dogs.

Then preheat your Blackstone or flat top griddle to medium heat.
Add some cooking oil of choice and the hot dogs.

I seasoned mine with the Blackstone all purpose seasoning.
And cooked them for a few minutes, turning them a few times.

I also toasted the hot dog buns on the griddle before assembing them.
First I added some French onion dip and the caramelized onions that I already had made.
Balsamic glaze and the fried onions finished these loaded hot dogs.

I made some buffalo bacon cheesy hot dogs also!

I devoured these Blackstone French Onion Slotdogs in record time 🙂

If you like Blackstone French Onion Slotdogs, you might also like these recipes…
Blackstone BBQ Whiskey Bacon Slotdogs

Blackstone French Onion Crunchwraps

And Blackstone French Onion Beef and Noodles



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Blackstone French Onion Slotdogs
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 8 hot dogs (I used Nathan's Bun Length)
- seasoning blend of choice (I used Blackstone all-purpose seasoning)
- 8 hot dog buns
- 8 ounces French onion dip
- 3/4 cup caramelized onions (I made these on my griddle the day before, recipe in post above)
- 1/2 cup French fried onions
- balsamic glaze
Instructions
- Use your Slotdog (link to purchase in post above) or use a knife to cut a few diagonal slits in each hot dog.
- Preheat griddle to medium and add cooking oil of choice. Cook hot dogs for a few minutes, flipping a few times, add some seasoning blend of choice as well. Toast the buns, cut side down on the griddle for a minute.
- Serve the hot dogs in buns topped with French onion dip, caramelized onions, French fried onions, and balsamic glaze.
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