Roasted Sausages with Beer-Braised Onions

 

3 onions (1 1/2 lb. total), peeled and slivered lengthwise

1 T. salad oil

1 C. stout or dark beer (such as Guinness)

1 tsp. fresh thyme leaves

Salt and pepper

8 sausages

2 T. chopped parsley

 

In a 10- to 12-inch ovenproof frying pan over high heat, frequently stir onions in oil until somewhat limp and beginning to brown, about 4 minutes. Stir in stout and thyme; cook until liquid is reduced by about half, 3 to 5 minutes. Stir in salt and pepper to taste. Prick sausages all over with the tip of a sharp knife and arrange in a single layer on onion mixture. Bake in a 375° regular or convection oven until sausages are heated through (cut to test), about 20 minutes. Sprinkle with parsley.

 

4 servings, 439 calories, 30g fat, 2.6g fiber