Nothing beats a two-ingredient dinner. But really, the only time that ever happens is when dialing take-out to order an entrée and side. Not exactly the healthiest—or cheapest—option… But this easy dish solves that dinner dilemma.
The best part of my humble meal? When I started slicing the ingredients, I only intended to use up leftovers before they rotted in my fridge. (The first time since my caramelized onion enlightenment that one managed to hide behind my other fresh produce for more than a week!) The result looked too appealing in the skillet to pass up a photo-op, and it proved to be an even better feast for my stomach than for my eyes!
Onions and Sausage
I used a chicken sausage with sun-dried tomatoes and basil, which is where my spice choice stemmed from, but substitute your favorite spice(s).
1 link sausage
½ onion, sliced vertically
¼ tsp dried basil
- Coat a medium skillet with cooking spray. Add onions and cook over medium heat until onions turn translucent, stirring frequents. Reduce heat to medium-low and continue to cook, stirring occasionally, until onions turn a golden brown and begin to caramelize.
- While onions cook, cut sausage into ½” rounds, then cut each round into quarters. Once onions turn a deep golden brown, add sausage and basil to the pan. Cook for 5-10 minutes, until sausage begins to brown. Season with salt and pepper to taste. Serve immediately.