Saure Zipfel

Step 1

Cut each onion in half from root to tip, then peel away the papery skin and discard it.

Step 2

Lay each onion half flat on the cutting board and slice it crosswise into 1/2-inch-thick half-moons.

Step 3

Heat a large skillet or pot over medium-high heat for 1 minute until it is warm to the touch.

Step 4

Place the bratwursts in the dry skillet and cook without moving them for 3 minutes until the bottoms turn golden brown.

Step 5

Flip each bratwurst over and cook the other side for 3 more minutes until it is also golden brown.

Step 6

Push the bratwursts to the edge of the skillet and scatter the sliced onions into the center.

Step 7

Stir the onions occasionally for 2 minutes until they are translucent and soft, releasing their moisture.

Step 8

Pour the broth and vinegar into the skillet around the bratwursts and onions.

Step 9

Sprinkle the caraway seeds into the liquid and stir them gently to distribute throughout.

Step 10

Bring the mixture to a simmer over medium heat—you'll see steady bubbles rising to the surface, about 2 minutes.

Step 11

Lower the heat to medium-low and simmer uncovered for 8 minutes until the bratwursts are cooked through and the liquid is tangy and aromatic.

Step 12

Season the stew with a small pinch of salt and pepper, stir gently, and taste to adjust.

Step 13

Divide the bratwursts and onions among four bowls and ladle the hot braising liquid evenly over each.