Grilled Chorizo with Tangy Caramelized Onions

ACTIVE: 40 MIN
TOTAL TIME: 1 HR 20 MIN
SERVINGS: 10

•MAKE-AHEAD
•STAFF-FAVORITE

The Spanish word agridulce—like the Italian agrodolce and the French aigre-doux—literally translates as "sour-sweet." That's exactly the flavor of the meltingly rich, molasses-thick slivers of onion slathered over the spicy sausages in this recipe. The onions are also delicious with grilled steak or roast beef sandwiches.

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1/2 cup vegetable oil
4 medium onions, sliced lengthwise 1/8 inch thick
4 tablespoons unsalted butter
2 jalapeños, thinly sliced
Juice of 4 limes
Salt and freshly ground black pepper
4 pounds fresh chorizo sausages
Cilantro sprigs, for garnish

In a large skillet, heat the vegetable oil. Add the sliced onions and cook over low heat, stirring occasionally, until they are browned, about 1 hour. Stir in the butter, jalapeños and lime juice and season with salt and black pepper.
Light a grill. Grill the chorizo over moderately high heat, turning, until the sausages are browned all over and cooked throughout, about 15 minutes. Transfer the sausages to a platter and top with the caramelized onions. Garnish with the cilantro sprigs and serve.

Make Ahead The cooked onions can be refrigerated for up to 2 days. Reheat them gently before serving. Notes Unlike Spanish chorizo, which is usually smoked and/or dried, fresh Mexican chorizo is uncooked. It can be found at grocery stores like Whole Foods.

Suggested Pairing

A substantial Pinot Noir is an ideal choice for spicy foods like grilled chorizo. Try one from the Santa Rita Hills appellation of Santa Barbara County.

Grilled Chorizo with Tangy Caramelized Onions

Suggested Pairing

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