The New Yorker Hot Dog
Peel and slice a small onion and fry in a little oil until very soft and browned, turning them sweet and slightly sticky. Grill or pan-fry your frank until it's golden on all sides and heated all the way through. Split a white hot dog bun and slide in the frank, topping with the onions (or saurkraut if you prefer) and then drizzle with American-style, yellow mustard. You'll need a napkin.