Beef franks deserve better than a bun and mustard, and tonight they get it: split lengthwise and seared until the edges crisp, then paired with soft caramelized onions and a quick pan gravy that pulls everything together. This is comfort food for a tired weeknight.

Serves 2. 35 minutes, 25 at the stove.

About 680 calories a serving, 40 g protein, 11 g carbohydrate, 51 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 large onion thinly. Heat 2 tablespoons oil in a large skillet over medium-high heat and cook the onion, stirring often, until it begins to turn golden, about 8 minutes. Lower heat to medium-low and continue cooking, stirring every few minutes, until deep brown and very soft, another 10 minutes. Season with salt and pepper.
2. While the onions cook, split 4 beef franks lengthwise down the middle. In a separate small pan, heat 1 tablespoon butter over medium-high heat and sear the franks cut side down until the edges brown and crisp, about 3 minutes per side, then set aside.
3. When the onions are done, push them to one side of the skillet and add 1 minced garlic clove, stirring for 30 seconds until fragrant. Dust 1 tablespoon flour over the onions and garlic, stir well, and cook for 1 minute. Pour in 1 cup beef broth, scraping up any browned bits from the pan, and simmer for 2 minutes until thickened slightly.2 min
4. Return the seared franks to the pan, nestling them into the onions and gravy, and simmer for 2 minutes to warm through. Taste and adjust salt and pepper.2 min

Note Swap the beef franks for smoked sausages if you have them. Leftovers keep refrigerated for 3 days and reheat gently on the stovetop. Serve over buttered egg noodles or mashed potatoes to soak up the gravy.