Sausages with Caramelized Onions and Radicchio
1 tablespoon butter
2 teaspoons extra virgin olive oil, divided
2 medium red onions (about 10 ounces each), halved, thinly sliced (about 5 and 1/2 cups)
2 large heads of radicchio (about 20 ounces total), cored, thinly sliced (about 8 cups)
3 tablespoons balsamic vinegar
4 fully cooked sausages (about 3 ounces each)
Melt butter with 1 teaspoon olive oil in heavy large skillet over medium heat.
Add red onions and cook until soft and golden brown, stirring often, about 25 minutes.
Add radicchio and saute until wilted, about 2 minutes.
Add balsamic vinegar and cook over medium-high heat until liquid is absorbed, about 1 minute.
Season to taste with salt and pepper.
Keep onion-radicchio mixture warm while preparing sausages.
Heat remaining 1 teaspoon olive oil in another heavy large skillet over medium-high heat.
Add sausages and cook until sausages are well browned and heated through, turning frequently, about 5 minutes.
Serve onion-radicchio mixture alongside sausages. Serves 4.