Seattle Cream Cheese Dog

How to Make Seattle Cream Cheese Dog

1. 1

   Step 1: Caramelize the onions

   Heat a large skillet over medium heat and add the butter. Once melted, add the sliced onions and the brown sugar, stirring to coat; reduce heat to medium-low and cook, stirring occasionally, until deeply golden and sweet, about 15–20 minutes. Season with the kosher salt toward the end and set aside, keeping the skillet warm for reheating if needed.

   For this step

   • 2 mediumYellow onion, thinly sliced
   • 2 tablespoonsUnsalted butter
   • 1 tablespoonPacked light brown sugar
   • 1/2 teaspoonKosher salt
2. 2

   Step 2: Warm the cream cheese

   Put the room-temperature cream cheese in a microwave-safe bowl and microwave in 15–20 second bursts, stirring between, until soft and spreadable but not melted, about 30–45 seconds total. Alternatively, warm it gently in a small pan over very low heat, stirring constantly until slightly loosened, then remove from heat to keep creamy for spreading.

   For this step

   • 8 ouncesCream cheese, at room temperature
   
3. 3

   Step 3: Prepare the grill

   Preheat your gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates by dipping a folded paper towel in the vegetable oil, using tongs to wipe the grates once; this prevents sticking and helps the buns and dogs get a good char.

   For this step

   • 1 tablespoonVegetable oil (for grates)
   
4. 4

   Step 4: Grill the dogs and toast the buns

   Grill the hot dogs over direct heat, turning occasionally, until nicely charred and heated through, 6–8 minutes depending on size. In the last 1–2 minutes, place the buns cut-side down on the grill just until lightly toasted and warm; remove both dogs and buns to a plate.

   For this step

   • 4 eachAll-beef hot dogs
   • 4 eachSplit-top hot dog buns
   
5. 5

   Step 5: Assemble and serve

   Spread a generous spoonful of warm cream cheese inside each toasted bun, add the grilled hot dog, and top with a mound of caramelized onions. Serve immediately while the cream cheese is soft and the onions are warm for the classic Seattle experience.

1. Heat a large skillet over medium heat and add the butter. Once melted, add the sliced onions and the brown sugar, stirring to coat; reduce heat to medium-low and cook, stirring occasionally, until deeply golden and sweet, about 15–20 minutes. Season with the kosher salt toward the end and set aside, keeping the skillet warm for reheating if needed.
2. Put the room-temperature cream cheese in a microwave-safe bowl and microwave in 15–20 second bursts, stirring between, until soft and spreadable but not melted, about 30–45 seconds total. Alternatively, warm it gently in a small pan over very low heat, stirring constantly until slightly loosened, then remove from heat to keep creamy for spreading.
3. Preheat your gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates by dipping a folded paper towel in the vegetable oil, using tongs to wipe the grates once; this prevents sticking and helps the buns and dogs get a good char.
4. Grill the hot dogs over direct heat, turning occasionally, until nicely charred and heated through, 6–8 minutes depending on size. In the last 1–2 minutes, place the buns cut-side down on the grill just until lightly toasted and warm; remove both dogs and buns to a plate.
5. Spread a generous spoonful of warm cream cheese inside each toasted bun, add the grilled hot dog, and top with a mound of caramelized onions. Serve immediately while the cream cheese is soft and the onions are warm for the classic Seattle experience.