- 1 lb. Zweigle's White Pop Opens
- 6 hard rolls
- 2 large sweet onions, sliced
- 1 tbsp. vegetable oil
- 1 12 oz. bottle of beer
- Salt and pepper
- Dijon or brown mustard
- Grill hot dogs over high heat until lightly charred and casing splits.
- Heat olive oil in heavy bottom pan over medium high.
- Add onions and cook until translucent.
- Add beer, salt and pepper and bring to a boil.
- Reduce heat to low and simmer until liquid is almost gone. Add hot dogs for last minute.