Turn on your Sous Vide to 65 degrees Celsius (149 degrees Fahrenheit). Vacuum seal your sausages. Once the water bath is warm, place the sausages in for 1 hour.

Chop your onions into thin rings and chop some spring onions as well - the spring onions will be used as garnish at the end.

Place a pan over medium heat with a little oil, once the pan is hot, add the onions. Stir them regularly. After about fifteen minutes, add sugar. Then add dark balsamic vinegar. After about twenty minutes, they should be done. Reduce to low heat and let them sit until the rest is ready.

When there are ten minutes left for the sausages in the Sous Vide, turn on the oven, so it's warm for your brioche buns.

Once the sausages are done in the Sous Vide, place the hotdog buns in the oven. Pat the sausages dry and give them a quick sear. I use a gas burner, but a pan works just fine as well.

Then take the brioche buns out of the oven, cut and spread them with BBQ sauce, then add the sausage, another layer of BBQ sauce, followed by cheddar. Melt the cheddar with a gas burner, then add the caramelized onions. Finally, garnish your hotdogs with spring onions.

As always, enjoy and bon appétit.