Pan-Seared Bratwurst with Caramelized Onions

Step 1

Cut each onion in half from root to tip, then place flat side down on the cutting board and slice lengthwise into thin strips about 1/4-inch thick, removing the papery skin as you go.

Step 2

Pour 1 tablespoon of olive oil into a 12-inch skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 3

Place all four bratwurst sausages into the hot oil in a single layer, letting them cook undisturbed for 4 minutes until the undersides turn golden brown and smell deeply savory.

Step 4

Using tongs, roll each bratwurst a quarter turn and cook for another 3 minutes until the new side is golden brown, repeating until all sides are browned evenly, about 10 minutes total.

Step 5

Transfer the bratwurst to a clean plate using tongs, leaving the oil and drippings in the skillet.

Step 6

Add the sliced onions and remaining 1 tablespoon of olive oil to the skillet, spreading them out in a single layer over the bottom.

Step 7

Let the onions cook undisturbed over medium-high heat for 4 minutes until the bottoms turn golden brown and smell sweet.

Step 8

Stir the onions with a wooden spoon, scraping up any stuck-on brown bits from the bottom of the pan, to distribute the heat evenly.

Step 9

Reduce the heat to medium-low and cook the onions, stirring once every 90 seconds, until they turn soft, amber-colored, and taste noticeably sweet, about 8 minutes more.

Step 10

Return the bratwurst to the skillet on top of the onions and sprinkle 0.5 teaspoon of salt and 0.25 teaspoon of black pepper over everything.

Step 11

Stir gently with a wooden spoon to mix the seasonings, then cook for 1 minute until the bratwurst is heated through.