Grilled Bratwursts with Riesling Braised Onions

A rainstorm from the remnants of Tropical Storm Karen ruined my plans for the brats to be grilled outdoors. However, these cooked up nicely in a large skillet on top of the stove.  

The onions, cooked to a nice soft consistency in a little bacon fat, and then braised in Riesling were the perfect topping for the brats.

You'll need:

2 large yellow onions, thinly sliced

1 T. bacon fat (or olive oil if you prefer)

1/2 cup Riesling

salt and pepper to taste

In a large skillet over medium high heat, add the bacon fat or olive oil and the sliced onions.  Lower heat to low and allow onions to soften and begin to lightly brown.  Stir occasionally so they won't stick.

When they become soft, and there's browned bits on the bottom of the skillet, add the wine and scrape up all the browned bits.  Allow the wine to cook until almost evaporated, stirring occasionally.  

The brats can be served by themselves with the onions or on a nice soft bun or roll with your favorite mustard.