A proper Chicago dog is more than a hot dog in a bun: it's mustard, onion, pickles, and tomato balanced on a poppy-seed cradle, the way they serve them on the street. The shelf gives you the bun; build the rest from pantry staples and what's at hand.

Serves 2. 25 minutes, 15 at the stove.

About 400 calories a serving, 26 g protein, 11 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion into thin rings. Heat 1 tablespoon oil in a skillet over medium heat and cook the onions, stirring often, until they turn deep golden and start to caramelize, about 12 to 15 minutes; season with salt and pepper as they cook.15 min
2. As the onions cook, place 2 hot dogs in a separate pan with just enough water to cover them, bring to a simmer over medium heat, and let them warm through for 5 minutes, turning once.5 min
3. Toast the 2 chicago-style hot dog buns lightly in a dry skillet or over the edge of a burner until the cut sides are warm and the poppy seeds smell toasted, about 1 to 2 minutes.2 min
4. Place one hot dog in each toasted bun. Spread yellow mustard down the length of each hot dog, then pile the caramelized onions on top in a generous heap.

Note Add diced fresh tomato and pickle spear on the side if you have them; they are classic Chicago toppings. Leftovers do not keep well. Serve with cold beer and a bag of potato chips, or eat the hot dogs and save the toasted buns for breakfast tomorrow.