Sauteed Onions for Brats Recipe

With just a handful of ingredients and a little patience, you'll achieve the most irresistible topping that will leave your taste buds craving more. Elevate your grilling game and impress family and friends at your next cookout with this simple Sauteed Onions recipe.

Prep Time10

Cook Time20

Total Time30

Course: lunch, Main Course

Cuisine: American

Keyword: 30 minute meal, condiment, easy side dish

Servings: Servings

Calories: 84kcal

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Kitchen Essentials

Non-stick Pan

Serving Spoons

Measuring Cups

Cook ModePrevent your screen from going dark

Ingredients

2 Large Onions Thinly sliced
2 Tablespoons Butter or oil such as olive oil, vegetable oil
1 Teaspoon Sugar optional, helps with caramelization
Salt to taste
Black Pepper to taste

Instructions

Peel the onions and cut them in half. Slice the onions thinly, about 1/8-inch thick, so they will cook evenly.
In a large skillet or frying pan, heat the butter or oil over medium heat. You can use any type of oil that can withstand medium-high heat.
Once the butter has melted or the oil is hot, add the sliced onions to the pan. Stir them to coat them with the oil or butter. If you want slightly sweeter onions, you can add a teaspoon of sugar at this stage.
Cook the onions over medium heat, stirring occasionally, until they become soft and start to caramelize. This process usually takes around 15-20 minutes. Keep an eye on them to prevent burning and adjust the heat if needed.
When the onions have reached your desired level of caramelization (lightly browned), season them with salt and pepper to taste. Stir to evenly distribute the seasoning.
Your sauteed onions are now ready to be served with bratwursts.
They make a fantastic topping that adds both flavor and texture to your brats.

Notes

Tips for Recipe Success

Caramelization. Patience is key when caramelizing onions. Don't rush the process by turning up the heat too high. Low to medium heat allows the onions to release their natural sugars and develop that sweet, caramelized flavor.

Consistency. Try to cut the onions into thin, even slices so that they cook uniformly. This ensures that they will be soft and evenly caramelized without any raw bits.

Deglaze the Pan (Optional). If you notice some brown bits sticking to the bottom of the pan after sautéing the onions, you can deglaze the pan with a splash of water, broth, or beer. Scrape these flavorful bits off the bottom to incorporate them into the onions.

Customization. You can personalize the sauteed onions by adding a splash of balsamic vinegar or a sprinkle of fresh thyme or rosemary for extra flavor.

Nutrition