Brielle's Avalon

To serve with steaks, brats, burgers or any number of other nummy dinners…or you could just enjoy them on their own. Be sure to make plenty. This can be a condiment or just a snack.

Cut an onion in half, then into strips, then fry it slowly on medium heat in a pan with butter, bacon fat, olive oil or whatever you have. Duck fat or schmaltz is lovely, too. A dash of salt seems to help.

Keep stirring as they show colour. They’ll cook down and make less than you expect, so if you might want to cut up 2 or 3 large onions, fry them all at once and just keep at it. It’ll take time, but it’s worth it.

Keep it moving, at least occasionally. The singed bits will be bitter if you don’t stir often enough. On this one I only made 1 onion and let it get singed (British comedies were on TV), but they’ll be good enough for brats. Next time I’ll do a pile of 2 or 3 large onions and try to remember to take a picture of them done well, which is not the same as well done.

When they’re done put them in a bowl and cook your brats or sausages in what’s left of the oil. Or just enjoy them as-is. Yum.