1. Heat a small or medium sized non-stick pan over a med-hi flame/heat
2. Add toulouse sausages
3. Brown sausages lightly
4. Add sliced onions
5. Cover lightly
6. Continue to heat over med-hi heat, turning/stirring continuously to prevent burning, until onions caramelised, at least 10 minutes
Serve with potato gratin, or simply with a generous dollop of dijon mustard and crusty bread.
You can substitute any raw pork sausage for toulouse sausages. No oil needed if sausage is sufficiently fatty.