A straightforward weeknight meal where a couple of quality bratwurst make the whole plate. The onions cook down to soft sweetness while the sausages brown, and a sharp mustard cuts through the richness.

Serves 2. 25 minutes, 8 at the stove.

About 480 calories a serving, 17 g protein, 25 g carbohydrate, 35 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion into thin half-moons. Heat 1 tablespoon oil in a large skillet over medium-high, then add the onion with a pinch of salt and pepper. Stir occasionally while you prepare the sausages, about 5 minutes.5 min
2. Prick each of the 2 bratwurst two or three times with a fork to keep them from bursting. Push the onions to the edges of the pan and lay the sausages in the center, then let them brown without moving for 2 minutes.2 min
3. Flip the bratwurst, stir the onions again, and let everything cook until the sausages are deep brown all over and cooked through, about 10 more minutes. The onions should be soft and golden at the edges.10 min
4. Transfer each bratwurst to a roll and top with the cooked onions and mustard to taste. Serve right away with any remaining onions on the side.

Note If you have sauerkraut on hand, pile it on instead of or alongside the onions. Leftovers keep three days cold and are good sliced into a salad. Serve with a simple green salad, pickled vegetables, or beer."}]