A late-night Seattle staple — grilled dogs tucked into toasted buns with cream cheese and caramelized onions.

In a skillet, melt butter with olive oil. Add onions, season with salt and pepper, and cook over low heat until caramelized, about 25 minutes.

Grill hot dogs until browned and heated through.
Lightly toast buns. Spread cream cheese inside each bun, add a hot dog, and top with caramelized onions.