- 6-8 bratwurst, grilled or broiled until browned on all sides
- 6-8 hoagie rolls split lengthwise
- Assorted mustards
For the Onion Marmalade:
- ¼ cup olive oil
- 3 large sweet onions such as
Vidalia, or Bermuda, finely chopped
- 1 cup dry red wine
- ¼ cup balsamic vinegar
- 1 tablespoon sugar
- ½ teaspoon dried thyme
- Salt and freshly ground pepper to taste
Heat the oil in a saucepan over moderate heat and sauté the onions until tender, about 10 minutes. Add the next 5 ingredients and reduce the heat to low.
Simmer uncovered, stirring occasionally, until almost all of the liquid has evaporated, 15 to 20 minutes.
Remove from the heat and let cool. Serve with the cooked bratwurst on buns along with assorted mustards.