Three hot dogs left in the pack deserve better than a bun. Caramelized onions and a sharp mustard turn them into supper that tastes like you meant it.

Serves 2. 35 minutes, 15 at the stove.

About 400 calories a serving, 19 g protein, 8 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 hot dogs, 1 large onion, 2 tablespoons butter, 1 tablespoon oil, to taste salt, to taste pepper, 2 tablespoons mustard.

1. Slice the onion thinly into half-moons. Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium heat and add the onions with a pinch of salt.
2. Cook the onions, stirring often, until they turn deep golden brown and smell sweet, about 25 minutes. While they cook, slice each of the 3 hot dogs lengthwise into two flat pieces.20 min
3. When the onions are caramelized, push them to the side of the pan and lay the hot dog halves cut-side down in the cleared space. Sear them over medium-high heat until they brown lightly on the cut side, about 2 minutes.3 min
4. Flip the hot dogs and warm through on the skin side, about 1 minute. Season with salt and pepper, then divide onto two plates and top with the onions and 1 tablespoon mustard per plate.

Note Swap the mustard for sriracha or hot sauce if you have it. Leftovers keep in the fridge for two days and reheat well in a skillet. Serve with rice, toasted bread, or pickles on the side.

Half a package of hot dogs becomes a proper dinner when you brown them hard and toss them with soft, sweet onions and a tangle of crisp toasted breadcrumbs. The shelf is bare, so we build from staples.

Serves 2. 30 minutes, 25 at the stove.

About 740 calories a serving, 35 g protein, 36 g carbohydrate, 51 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need half a package (about 5) hot dogs, 2 tablespoons butter, 1 large onion, to taste salt, to taste pepper, 1/4 cup [30g] flour, 2 tablespoons oil, 2 tablespoons mustard, 2 slices bread.

1. Tear 2 slices of bread into rough crumbs. Heat 1 tablespoon oil in a large skillet over medium heat, add the crumbs with a pinch of salt, and stir often until golden and crisp, about 5 minutes; set aside.5 min
2. Slice 1 large onion thin. Add 2 tablespoons butter to the same skillet over medium heat, stir in the onion with a pinch of salt, and cook, stirring often, until very soft and caramel-colored, about 15 minutes.15 min
3. While the onion cooks, slice each hot dog on the bias into thirds. Heat 1 tablespoon oil in a second skillet over medium-high heat, add the hot dog pieces in one layer, and sear without stirring until browned on both sides, about 4 minutes.4 min
4. Stir 2 tablespoons mustard and 1/4 cup flour into the caramelized onions until no lumps remain, taste, and add salt and pepper. Fold in the seared hot dogs and the toasted breadcrumbs, cooking until the mixture comes together, about 1 minute.1 min

Note Swap whole grain or spicy brown mustard for yellow if you prefer. Leftovers keep three days in the fridge and warm gently in a skillet with a splash of water. Serve on a plate with pickles on the side, or fold into soft rolls for a sandwich.

One hot dog doesn't make a meal until you stretch it with eggs and a cream sauce over toast. This shelf-saving dish turns half a package into something warm and complete for two tired people.

Serves 2. 15 minutes, 12 at the stove.

About 470 calories a serving, 22 g protein, 33 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 hot dog, 2 tablespoons butter, 1 tablespoon flour, to taste salt, to taste pepper, 3 eggs, 1/4 medium onion, 1 cup milk, 2 slices bread.

1. Slice the hot dog into thin rounds. Toast the 2 slices of bread while you work.
2. Melt 2 tablespoons butter over medium heat in a large pan and add 1 tablespoon finely diced onion. Cook until the onion turns soft, about 2 minutes.2 min
3. Whisk 1 tablespoon flour into the pan until no lumps remain, then pour in 1 cup milk slowly while stirring constantly. Cook until the sauce thickens enough to coat the back of a spoon, about 3 minutes. Season with salt and pepper.3 min
4. Stir the hot dog slices into the sauce and simmer 1 minute to heat through.1 min
5. Crack 3 eggs into a bowl and whisk lightly with a pinch of salt. Push the hot dog mixture to the side of the pan and pour the eggs into the empty space. Stir gently until the eggs are just set, about 2 minutes, then fold them into the sauce.2 min
6. Butter the toast if you like. Divide the creamed hot dog and egg between 2 plates and serve over the toast.

Note Swap diced ham or bacon bits for the hot dog if you find them. Leftovers keep in the fridge for one day; reheat gently in a pan with a splash of milk. Serve with a side salad or pickles to cut the richness.