Two beef franks pan-seared until the casing snaps, topped with onions cooked low and slow until they turn sweet and golden. This shelf holds the whole dinner, and caramelizing onions while the franks cook is a weeknight move that tastes like you tried.

Serves 2. 35 minutes, 10 at the stove.

About 750 calories a serving, 52 g protein, 10 g carbohydrate, 56 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice one large onion into thin half-moons. Heat 2 tablespoons oil in a skillet over medium heat and add the onion with 1/4 teaspoon salt. Stir and let it cook undisturbed for two minutes, then stir occasionally while you prep the franks.
2. Slice each of four frankfurters on the bias into thirds, or leave them whole if you prefer. Once the onion begins to soften and turn golden around the edges, about 15 minutes in, push it to the side of the skillet and turn the heat to medium-high.
3. Lay the frankfurter pieces cut-side down in the cleared space and let them sear without moving for three minutes until browned and crisp. Flip and cook two minutes on the other side, then toss with the onions and season with 1/4 teaspoon pepper.5 min
4. Toast two hot dog rolls in the same skillet or in a toaster. Place two frankfurter pieces in each roll, top with caramelized onions and a swipe of yellow mustard, and serve right away.

Note Swap the franks for smoked sausage if you have it. Leftovers keep three days in the fridge and reheat well in a skillet. Serve with a side salad or coleslaw, or eat as is with a cold beer.