• 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


  1. Grill hot dogs over high heat until lightly charred and casing splits.
  2. Heat olive oil in heavy bottom pan over medium high.
  3. Add onions and cook until translucent.
  4. Add beer, salt and pepper and bring to a boil.
  5. Reduce heat to low and simmer until liquid is almost gone. Add hot dogs for last minute.