As a child in the 60's and 70's, my Mom would treat us to a hot dog at the local department store back in the day when they had a Luncheteria. She watched the simple way they made them so we could enjoy them at home. They became a staple for our family as a Saturday night dinner. I know some friends of mine raised their eyebrows at the buttering of a bun, but that's how the luncheonette ladies made them and they tasted so good and my friends agreed. I just used the serving number of 8 to account for 4 servings of two hot dogs apiece, as you can't just have one! Always try to use the best quality hot dogs as you can.
- Heat oil in a non-stick pan to medium heat.
- Prepare fresh buns by opening and buttering them.
- Add sliced or chopped onions to fry. When browned, remove onions to keep warm, or keep them in the pan pushed to the side.
- Slice hot dogs down the middle but not all the way through (keep it connected). You want to pry them open to have a double wide face down hot dog.
- Lay them flat, cut side down in the seasoned pan and cook until brown, Flip to the other side and brown.
- When browned to your liking, remove from pan. Keep pan on medium heat.
- Put buttered buns face down in the hot pan to toast them (I press them down a couple of times so butter and pan connect). When nice and brown, remove them.
- Assemble the hot dog and sauteed onions into the bun.
- Dress with mustard and ketchup and anything else your heart desires! Pour a nice, ice cold Coke with a straw, add some krinkle fries, and enjoy a trip back in time!