• 6 Poppy Seed Hot Dog Turano Bleacher Bun™
• 1/4 cup unsalted butter
• 2 pounds white onions, sliced
• 2 tablespoons apple cider vinegar
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped parsley, plus extra for garnish
• Juice of 1/2 a lemon
• 6 beef hot dogs
• 4 ounces Gruyere cheese, shredded

① In a large pan, melt the butter over medium heat. Add the onions and stir to coat them in the melted butter. Cook the onions for 90 minutes or until they are soft, golden in color and caramelized. Stir them occasionally while they cook and lower the heat if they are browning too fast. If they start to dry out you can add a tablespoon or so of water to the pan. Just before they are done, add the vinegar and stir until it’s mostly evaporated.
② While the onions cook, make the sauce by combining the mayo, mustard, parsley, and lemon juice together in a small bowl. Keep it cold in the refrigerator until you are ready to assemble the hot dogs.
③ Once the onions are done, transfer them to a bowl. Place the hot dogs in the same pan and cook them over medium heat until the skins crisp and they brown in spots.
④ Place the hot dogs in the Turano Bleacher Buns. Top them with the mayo sauce and pile the caramelized onions on top. Sprinkle the shredded cheese over the top of the onions. Broil the hot dogs in the oven for a few minutes until the cheese is melted.