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1
Melt 2 tablespoons of the butter in a large skillet over medium-low heat and add the onions.
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2
When the onions begin to soften, add the sugar and season with salt and pepper.
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3
Turn the heat to low and cover the pan.
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4
When the onions just begin to brown, remove the cover.
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5
Continue cooking, stirring frequently, until the onions are a dark brown color.
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6
Be careful not to let them burn.
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7
Set aside.
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8
Melt 2 more tablespoons butter in same skillet over medium heat.
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9
Cut several shallow slashes across the hot dogs and add them to the pan.
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10
Fry until they are cooked through and nicely browned.
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11
Set aside and keep warm.
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12
Add the cocktail franks to the pan and fry until they are cooked through and nicely browned.
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13
Set aside and keep warm.
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14
Melt 2 tablespoons butter in another pan and set aside.
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15
Add the remaining 2 tablespoons butter to the skillet.
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16
Split open the hot dog buns and toast them in the buttery juices.
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17
Spread a thin layer of mousse inside both halves of each bun.
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18
Top with a hot dog and pile on the onions.
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19
Add a few dollops of mustard and serve.
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20
Split the dinner rolls down the middle and spoon on some of the melted butter.
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21
Stuff in 2 of the cocktail franks and spread on some mousse.
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22
Top with some onions and mustard and serve.
