- 1 tablespoon canola oil
- 1 1/2 yellow onions, finely sliced on a mandoline
- 3/8 teaspoon granulated sugar
- Kosher salt
- 1 tablespoon Dijon mustard
- 1 sheet (1/2 box) thawed frozen puff pastry
- 4 hotdogs, cut into thirds
- 1 egg, beaten with a splash of water
- Poppy seeds
- Fleur de sel
Preheat the oven to 400°F. Heat the canola oil in a wide sauté pan over medium heat, and add the onions, sugar, and salt. Sauté, stirring often, until the onions are golden and soft, 7 to 8 minutes. While they are cooking, add 1 tablespoon of water whenever the bottom of the pot gets brown. Drain the onions of extra oil or liquid in a paper towel. Stir the dry onions with the mustard in a small bowl.
Cut the puff pastry in 1 1/2-inch strips. Then cut each strip in half the short way. Spread some of the onion-mustard mixture on each strip, and roll each strip around 1 piece of hotdog. Place seam-side-down on a rimmed baking sheet. Repeat with the remaining pastry, onion mixture, and hotdogs.
Use a pastry brush to lightly brush each pig in a blanket with eggwash. Top with poppy seeds and a touch of fleur de sel. Bake until puffed, golden, and crisp: 22 to 25 minutes. Serve warm.
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