Wagyu Hot Dogs with Sautéed Vidalia Onions Recipe and Wine Pairing

We hear you thinking: why make hot dogs so fancy? The answer is easy: using gourmet franks makes something already simple and delicious even better. Trust us on this one, and also on the pairing: hot dogs and rosé all the way! 

What Are Wagyu Hot Dogs?

Wagyu hot dogs are made from Wagyu beef. Wagyu are originally a Japanese cattle breed (“Wa” means Japanese and “Gyu” means cow). The animals have a higher proportion of intramuscular fat cells, or “marbling”. This gives the meat its “melt in the mouth” effect – lending the meat tenderness and flavour when cooked. 

Wagyu cattle were first brought to North America in the 1970s – and the breed is still known for its high-quality meat. 

We recommend the hot dogs of Alberta-based brand Brant Lake Cattle Company, where they understand the importance of proper animal care and nutrition. They started with their first Wagyu herd in the early 1990s – and produce great-tasting, healthy beef. Wagyu beef isn’t cheap, but it’s worth every penny. 

What are Vidalia Onions?

Vidalia are sweet onions with a characteristic flat shape, grown in a defined area in the U.S. state of Georgia. In 20 counties in the state, the combination of weather, water and soil contributes to a unique-tasting onion. The soil contains low amounts of sulphur, making the Vidalia deliciously sweet rather than sharp. It is named Vidalia because it was first grown in a town with this name. The seasonal onion is Georgia’s official state vegetable.

Why Should You Pair Hot Dogs With Rosé?

We’ll let our resident wine expert James Kent explain it. “For me, it’s the saltiness of a hot dog that matches really well with a fruit-forward, more intensely-flavoured rosé. The sweetness of a sautéed onion adds some balance, and as for additional toppings, I usually stick to mustard – with a fancier style of hot dog, I try not to over-complicate it!”

Wagyu Hot Dogs with Sautéed Vidalia Onions Recipe and Wine Pairing

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Recipe by WineCollective Course: MainCuisine: North-AmericanDifficulty: Easy
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  • 2 tbsp olive oil

  • 2 Vidalia onions, thinly sliced

  • 4 Wagyu hot dogs

  • 4 hot dog buns

  • 1 tbsp butter

  • Yellow mustard, to taste


  • Heat the olive oil in a skillet over low to medium heat. Slowly sauté onions for 10-15 minutes until they are soft and golden brown. Be careful not to burn them.
  • Preheat your grill to 400 °F (200 ºC). Place the hot dogs on the grill, and cook them for around 3 minutes on each side.
  • Cut the hot dog buns open and brush the inside with butter. Place them with the outside up on the grill and gently toast them.
  • Add the cooked hot dogs to the buns, and top them with some sautéed onions and a bit of mustard to taste.

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Did you fall head over heels for this gourmet version of a classic? There’s more where that came from! Next is the Pollo Al Mattone, or “Chicken under a brick” – a method to get chicken with the crispiest skin you’ve ever tasted. Try it!

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