Buzz
Few things are as annoyingly nitpicky as policing condiments. Go ahead and put ketchup on your baby, I couldn't care less. I’m sure you know this already, but people from all over the world season, dress, and sauce their food in their own unique ways, and that’s a good thing.
This is why, when you're traveling, it’s often worth trying one of your hometown staples in another country. Discovering an entirely new twist on an old favorite might— as my late grandfather would say— teach you something, and your taste buds will become richer (and better) for it. If you find yourself in Denmark, be sure to try the hot dog.
There’s a lot to learn from the ubiquitous sausage vendors you'll find across Denmark. For starters, the average quality of the hot dog itself— even at a 7-Eleven— is far superior to the “hot dogs” we know in the USA, but the toppings are what really stood out to me. You’ll find ketchup, mustard (sometimes two kinds), a mayo-based remoulade, bread and butter pickles, and two kinds of onions. On its own, it’s perfect, but if there’s one thing from the Danish hot dog that should be applied to *all* hot dogs, it’s how they treat the onions.
Depending on the cooking method, a single onion can offer a variety of distinct flavors. A raw onion, with its sharp bite, serves a very different purpose than a salty, crispy fried onion, and I don’t see why you should limit yourself to just one. (In fact, I’d argue a case could be made for a *third*—the sweet, jammy caramelized onion—but let's not get too carried away.)
Two types of onions elevate any hot dog. A simple mustard-only dog? It’s better with two types of onions. A chili cheese dog? It’s better with two types of onions. The mayo/mustard/ketchup dog I grew up on, which offends anyone who lays eyes on it? It’s better with two types of onions.
If the idea of “crispy fried” seems like the most challenging part, fear not—there’s no need to deep fry anything. For starters, you can purchase *pre-fried onions*. Simply heat them in a nonstick pan until they’re hot and golden brown before sprinkling them on your dog. If you’re feeling more adventurous, use your good ol’ oven and experiment with different alliums, like shallots. The trick is to achieve that perfect crunchy, crispy, salty bite, and the easiest way to do it is, you guessed it—two types of onions.
