Make the sauce

• Mix the mayonnaise, ketchup, chopped pickles, sugar and white vinegar in a bowl.
• Refrigerate for 1 hour.

Caramelize the onions

• Dice the onion and add it to a pan with the butter, olive oil and a heavy pinch of salt.
• Cook on low until soft and dark in color.

Cut the fries

• Cut the potatoes super thin.

First fry

• Fry the potatoes in oil at 350F for 3-4 minutes.
• Remove and place on a rack.

Second fry

• Raise the heat to 400F and add the fries back in until golden brown.

Assemble

• Top the fries with the caramelized onions and the sauce.