Onions cooked low and slow in a cast iron pan on the BBQ until deeply golden, sweet and jammy. This simple process transforms a humble vegetable into something rich and nuanced — the kind of topping that elevates a BBQ hot dog from everyday to thoughtful. It’s a step many skip, but it’s worth the time and attention for the depth of flavour it adds.

The key is balancing butter and olive oil to achieve that perfect caramelisation without burning, while a pinch of caster sugar encourages the onions to develop their natural sweetness. A splash of balsamic vinegar at the end cuts through the richness, adding a subtle tang and complexity. Cooking over the fire rather than on a stove adds a faint smokiness, tying the onions back to the BBQ’s essence.

This recipe works because it respects the ingredient’s character and uses straightforward techniques to coax out layers of flavour. It’s an everyday BBQ staple that’s as much about patience as it is about flavour — a reminder that good cooking doesn’t need to be complicated, just well considered.