Sausages with Grapes and Balsamic Glazed Onions

Sausage and grapes are a classic Italian pairing.
The addition of balsamic vinegar and caramelized onions
turns this into a quick, warming braise. Piercing the
sausages with the tines of a fork will allow them to
release some of their juices and infuse the broth.

Ingredients:
3 Tbs. olive oil
8 links sweet Italian sausage (about 1-3/4 lb.), pricked with a fork
1 large yellow onion, thinly sliced (about 2 cups)
Kosher salt
2 Tbs. balsamic vinegar
1/2 cup low-salt chicken broth
20 seedless red grapes, halved
2 Tbs. chopped fresh oregano

Directions:
Heat 1 Tbs. of the oil in a large (12-inch)
sauté pan over medium heat until it’s shimmering.
Add the sausages and cook, turning every couple minutes,
until they’re browned all over, about 8 minutes.
Transfer to a large plate.
Add the remaining 2 Tbs. oil and the onion to the pan,
sprinkle with 1/2 tsp. salt, and cook, stirring occasionally,
until the onion softens completely and starts to turn light brown,
about 7 minutes. Add the balsamic vinegar and chicken broth,
and scrape the bottom of the pot with a wooden spoon
to incorporate any browned bits.
Reduce to a gentle simmer. Add the sausages and grapes,
cover the pot with the lid a jar, and cook,
stirring occasionally, until the sausages
are cooked through about 25 minutes.
Serve immediately, sprinkled with oregano.