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

To mix things up, you can turn this into a fried bologna and onion sandwich by serving the bologna and onions on toasted white or rye bread with mustard, mayo, or a slice of American or cheddar cheese. For a slightly lighter version, use turkey bologna and a nonstick pan with a light spray of oil instead of butter. If you like a sweeter flavor, add 1–2 teaspoons of brown sugar to the onions in the last few minutes of cooking to help them caramelize more deeply. For extra richness, deglaze the pan with a splash of water, chicken broth, or even a bit of beer once the onions are soft, scraping up the browned bits. You can also add sliced bell peppers to the onions for more color and veggies, or sprinkle the finished dish with chopped green onions or parsley. If you’re cooking ahead for a busy week, slice a few onions and keep them in the fridge; you can fry them up in 10 minutes and add them to bologna, burgers, or grilled cheese for quick, comforting meals.