Two bratwurst, split and panfried to brown the cheddar inside, meet soft caramelized onions in one skillet. The cheese melts into the pork as it cooks, making a rich filling that needs nothing but the sweetness of the onions beside it.

Serves 2. 35 minutes, 15 at the stove.

About 440 calories a serving, 12 g protein, 8 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 large onion into thin half-moons. Set a 10-inch skillet over medium heat with 1 tablespoon oil and add the onions with a pinch of salt. Stir every couple of minutes while you prep the bratwurst, about 5 minutes total, then lower the heat to medium-low and let them soften and turn golden, stirring now and then.15 min
2. While the onions cook, split each of the 2 bratwurst lengthwise down the middle, cutting just deep enough to open them up without cutting all the way through. Push the two halves open gently to expose the cheese inside.
3. Push the soft onions to the edges of the skillet and add 1 tablespoon oil to the center over medium-high heat. Lay the split bratwurst skin-side down in the hot oil and let them brown for 3 minutes without moving them, then flip and cook the other side 2 minutes until the skin is brown and the cheese begins to ooze out.5 min
4. Divide the onions and bratwurst between two plates, grind pepper over each, and serve right away while the cheese is still warm and the contrast between the crisp skin and soft filling is at its best.

Note If the cheddar seems too uniform inside, use a fork to break it up as you cook so it spreads through the meat more. Leftovers keep covered in the fridge for two days and are good cold or warmed gently in a skillet; they lose a little texture. Serve with mustard and crusty bread, or add a simple green salad to the plate.