Pan-Seared Rostbratwurst with Caramelized Onions

Step 1

Cut each onion lengthwise from root to tip into two halves, then place flat-side down on the cutting board and slice crosswise into half-moon pieces about 1/4-inch thick.

Step 2

Place a 12-inch skillet over medium-high heat and add 2 tablespoons of olive oil, tilting the pan to coat the bottom evenly.

Step 3

Once the oil shimmers and slides quickly when you tilt the pan (about 60 seconds), place all four bratwurst links in the skillet in a single layer.

Step 4

Cook the bratwurst without moving them for 4 minutes until the bottoms are deep golden brown and smell strongly of toasted meat.

Step 5

Roll each bratwurst onto its other side with tongs and cook for another 4 minutes until that side is also deep golden brown.

Step 6

Slide the bratwurst onto a clean plate, leaving any oil and browned bits in the skillet.

Step 7

Reduce heat to medium, add all the sliced onions to the same skillet, and stir once every 30 seconds for 8 minutes until they turn deep golden brown and smell sweet.

Step 8

Pour in 0.5 cup of beef broth and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom of the skillet, stirring for 30 seconds.

Step 9

Return the bratwurst to the skillet, nestling them into the onions, and simmer together for 2 minutes until heated through.

Step 10

Divide the bratwurst and onions between two plates, drizzle each plate with 1.5 tablespoons of whole grain mustard, and season with salt and pepper to taste.