Beef franks with soft, tangy onions and a pan sauce you make while they cook. It's the kind of dinner you need on a tired weeknight when the fridge is sparse but the freezer holds protein.

Serves 2. 20 minutes, 15 at the stove.

About 670 calories a serving, 61 g protein, 23 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion into thin half-moons and mince 1 garlic clove. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then add the onion and a pinch of salt. Cook without stirring for 3 minutes until the bottom is golden.3 min
2. Stir the onion and cook another 3 minutes until soft and caramelized, then push to the side of the pan. Add 4 beef franks and brown them on two sides for 2 minutes total, turning once while the onion continues to cook.5 min
3. Move the franks to a plate. Add 1 tablespoon butter and the garlic to the onion, cook 30 seconds until fragrant, then stir in 3 tablespoons mustard, 1 teaspoon Montreal steak seasoning, and a splash of water. Return the franks to the pan and turn to coat.2 min
4. Cook for 1 minute more until the franks are hot through and the sauce coats them, then taste and adjust salt and pepper. Serve on bread with the onions and pan sauce spooned over.

Note Swap mustard for hot sauce or a mix of both if you prefer it spicy. Leftovers keep three days in the fridge; reheat in a pan with a splash of water. Serve with pickles, coleslaw, or raw vegetables on the side.