Bratwurst reaches its best on a quick weeknight when you let the sausage brown and the onions collapse into sweetness. The shelf gives you one fine ingredient; oil and a pan do the rest. Serve it simply on bread.

Serves 2. 35 minutes, 15 at the stove.

About 550 calories a serving, 17 g protein, 23 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 medium onion into thin half-moons. Heat 2 tablespoons oil in a large skillet over medium heat and add the onions with a pinch of salt. Stir often, scraping the pan as they darken, until they turn a rich golden brown, about 20 minutes; transfer to a plate.20 min
2. Return the skillet to medium-high heat. Pierce each of 2 bratwurst links twice with a fork and lay them in the dry pan. Cook without moving them for 3 minutes until the bottoms brown, then roll and cook another 2 minutes per side until the casing snaps when pressed and the center reaches 160°F (71°C).8 min
3. Return the onions to the pan with the bratwurst and toss briefly to warm through. Taste and adjust salt and pepper as needed. Serve the sausages on crusty bread with the caramelized onions and your preferred mustard on the side.

Note Swap the onions for sauerkraut if you prefer. Leftover bratwurst and onions keep three days refrigerated and reheat gently in a covered skillet. Serve with a sharp pickle or salad to cut the richness.