Two proper Chicago hot dogs, built on those signature buns with soft-cooked caramelized onions and a sharp pickle relish, need only a pan and some time to stand guard over the onions. This is fast comfort that suits a tired weeknight.

Serves 2. 35 minutes, 8 at the stove.

About 420 calories a serving, 25 g protein, 9 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice one large onion into thin half-moons. Heat 1 tablespoon oil and 1 tablespoon butter in a pan over medium-high heat, add the onions, and cook for 2 minutes, stirring, until they begin to soften. Reduce heat to medium-low.
2. Let the onions cook, stirring now and then, until they turn golden and collapse into themselves, about 25 minutes. Add a pinch of salt and pepper in the last few minutes.25 min
3. Toast the two Chicago style hot dog buns lightly in a dry skillet or toaster while the onions finish. Warm two hot dogs in simmering water or in the same skillet, then place each in a bun.3 min
4. Top each hot dog with the caramelized onions and 1 tablespoon pickle relish per dog. Serve at once.

Note Swap sautéed green peppers for the onions if you prefer them. Caramelized onions keep in the fridge for three days. Serve with a cold beer or a sharp lemonade and a simple green salad or pickled vegetables on the side.