Most of the time I stare at into the kitchen waiting for a recipe to pop into my head just to find that although the pantry is over stocked, I don’t have a single thing I need on hand. Today’s post was different. I had direction. A group of fantastic bloggers was challenged by Williams-Sonoma and Le Creuset to show off the beautiful color of cookware; Quince.
Immediately, warm comforting meals came to mind – about a dozen or so of them for me to narrow it down from. And I picked the one that had a pile of onions in it. What was I thinking? This is a friendly photography competition and I picked onions. Way to win it. Onions never make anything pretty. They really aren’t that photogenic after they have been sliced and cooked. Really, when was the last time you saw an onion and though, “Damn, that looks mighty fine.” But it’s ok. This recipe was everything I wanted – cozy, packed full of flavor and dare I say, healthy. It didn’t even take that long to put together and would be a perfect weeknight meal.
Head on over to the Williams-Sonoma Pinterest page to check out the all the beautiful pictures from other bloggers and click like for the ones you think make this beautiful new color look smexy. There may be a little something something in store for the blog who gets the most likes.
- 1 tbs extra virgin olive oil
- 2 sweet onions, sliced thin
- Salt & Pepper
- 1 cup cola
- 2 tbs honey
- 4 sprigs fresh thyme
- 4 – 8 fully cooked chicken sausages (I used chicken and apple)
Preheat oven to 375 degrees F.
Meanwhile, heat the olive oil in your oven safe braiser or dutch oven over medium heat. Add onions and season with salt and pepper. Cook 3 to 5 minutes, until tender. Add the cola, honey, and thyme, stirring to coat the onions and cook for another 5 minutes.
Nestle the sausages over top of the onions and place in the oven to cook for 20 to 25 minutes. Using oven mitts, carefully remove from oven.
Serve sausages and onions with mashed sweet potatoes.