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Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Stir in root beer, ketchup, vinegar, Worcestershire, brown sugar, tomato paste, mustard, root beer flavoring (if desired), chili powder, salt and black pepper. Bring to a boil; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. Simmer, uncovered, for 20 to 30 minutes more or until sauce starts to thicken. Remove from heat; cool slightly.
If desired, puree sauce in saucepan with an immersion blender or place in a blender, cover and blend until smooth.
Prepare grill. Prick frankfurters so there is less chance for skins to split. For a charcoal grill, grill frankfurters on the rack of an uncovered grill directly over medium coals for 7 to 10 minutes or until heated through and grill marks appear, turning occasionally during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place frankfurters on grill rack over heat. Cover and grill as above.)
Meanwhile, reheat sauce, if desired. Transfer sauce to a small disposable foil pan. While franks are grilling, add sauce to grill. Reheat for about 5 minutes or until heated through, stirring occasionally.
Serve frankfurters in buns; drizzle with warm or chilled sauce. Top with toppings.