A depression era supper that stretched cheap cuts into a full meal. Savory, simple, and deeply familiar

Prepare the onion: Peel and thinly slice the onion into half-moons so it cooks quickly and softens nicely in the pan.
Heat the pan: Place a medium skillet (cast iron if you have it) over medium heat. Add the butter or cooking oil and let it melt and heat until it shimmers.
Cook the onions: Add the sliced onions to the pan with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes, until the onions are soft and starting to turn golden around the edges. If they start to brown too fast, lower the heat slightly.
Season the onions: Sprinkle the onions with a little black pepper and, if using, the garlic powder and paprika. Stir to coat. Push the onions to one side of the pan to make room for the bologna, or transfer them to a plate and keep them warm.
Prep the bologna: While the onions cook, lightly score the edges of each bologna slice with a knife (make 3–4 small cuts around the edge). This helps keep the slices from curling up too much in the pan.
Fry the bologna: If the pan looks dry, add the extra teaspoon of vegetable oil. Lay the bologna slices flat in the pan in a single layer. Cook for 2–3 minutes on the first side, until the edges crisp and you see some browning.
Flip and finish: Flip the bologna slices and cook for another 2–3 minutes, until both sides are browned and the edges are nicely curled and crispy. Adjust the heat as needed so they don’t burn.
Combine and season: Add the cooked onions back to the pan (if you removed them) and toss gently with the bologna for about 30 seconds, just to warm everything together. Taste and add a little more salt and pepper if needed.
Serve: Transfer the fried bologna and onions to plates. Spoon the onions over the top of the bologna slices and serve hot with your favorite sides and a little mustard or hot sauce on the side, if you like.
Variations & Tips