Grilled Franks with Cider Braised Onions
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
PAM® Grilling Spray
2 tablespoons Parkay® Original Spread-tub
2 cups thinly sliced sweet onion
1/2 cup hard cider
1/8 teaspoon ground black pepper
4 Hebrew National® Beef Franks (from 12-oz pkg)
4 teaspoons Gulden's® Spicy Brown Mustard
4 soft pretzel sub rolls, split
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 35 mg | 4% |
Carbohydrate | 46 g | 15% |
Cholesterol | 26 mg | 9% |
Total Fat | 22 g | 34% |
Iron | 3 mg | 15% |
Calories | 443 kcal | 22% |
Sodium | 753 mg | 31% |
Protein | 11 g | 22% |
Saturated Fat | 6 g | 31% |
Sugars | 8 g | 1% |
Vitamin C | 10 mg | 16% |
Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Meanwhile, melt Parkay in large skillet over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
Carefully add cider and pepper. Bring to a boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally. Remove lid and simmer 5 minutes more or until liquid has evaporated.
Meanwhile, grill franks 5 to 7 minutes or until hot, turning occasionally. Spread 1 teaspoon mustard on each roll. Place franks in rolls and top with onions.
Grilled Franks with Cider Braised Onions