- Main Dishes, Sandwiches
3 tablespoons extra-virgin olive oil
2 medium red onions, sliced 1/4 inch thick
1 tablespoon honey
1 tablespoon balsamic vinegar
Freshly ground pepper
Four 6-ounce merguez or fresh chorizo sausages, pricked all over with a fork
Four 6-inch pieces of baguette, split and toasted
12 large cilantro sprigs
4 lemon wedges, for serving
- In a large skillet, heat the olive oil. Add the onions, season with salt and cook over moderately high heat, stirring, for 5 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are softened, about 10 minutes.
- Stir in the honey and balsamic vinegar and cook over low heat, stirring occasionally, until richly caramelized, about 10 minutes. Season with salt and pepper.
- Light a grill. Grill the sausages over moderate heat, turning occasionally, until nicely charred and cooked through, about 15 minutes.
- Set a sausage in each piece of baguette. Top with the caramelized onions and a few cilantro sprigs and close the sandwiches. Transfer to plates and serve. Garnish with the lemon wedges.