Fried Bologna Sandwich Secret

I’ll just tell you instead of making you search the entire article for the info.  The fried bologna sandwich secret is in the onions, not the bologna.

You may want to say, “That’s baloney, Julie!!”  However,  I’ll tell you that I’ve made these poor man scrumptious sandwiches with even fat free bologna and it was still fabulous.

Today I’m sharing my secret method to sautéing the onions perfectly for your Fried Bologna Sandwich.  I’ll also share what else goes into our secret Fried Bologna & Onion Sandwiches.

Don’t you just want to bite into this beauty?

We were camping years ago, all sitting around the campfire and we began to reminisce about our Mom’s fried bologna sandwiches.  I don’t remember her making them often, but for some reason when she did, it stuck in my head.  Her fried bologna sandwiches were loaded with onions and ketchup, all on white bread.  Possibly even Wonder bread.

Now a days, I prefer to make them a tad bit healthier.  Bologna really isn’t good for you, but it does have protein so that is the good news.  And onions…well, they are definitely good for you.  Especially when you don’t cook them in butter.  My husband claims my sautéed onions are the best he has ever had.  We even had a long running joke about making sure we always had beer and onions in the house.

I actually sauté onions for any dish I make in olive oil or cooking spray.  Either way, they turn out.  I usually try to find the best tasting onions I can find for the season.  Vidalia onions are my absolute favorite.  Vidalia are sweet and not too bitter.  Otherwise, I go for Spanish. (think yellow)

Here’s how I sauté my onions (full Fried Bologna & Onion Sandwich recipe below):

Slice off the ends of the onion.  Make a small cut through the skin and peel off the outer layer of skin.  Slice the onion in medium slices like you see above.  Prepare your pan on medium low with a little olive oil or cooking spray if you are watching your calories.  Toss the onions in the pan and cook slowly for about 10 minutes until they begin to turn brown, or caramelize.  Add a touch of salt & pepper.  That’s it.  You can go as brown as you prefer, but the more brown you go, the less onion you will have.  I like mine brown and still plump.  Those little circle slices are the best part.

If you love onions, you may enjoy: Caramelized Onion Potato Salad

While eating your Fried Bologna sandwich, stop by our giveaway next week! It will be right here on my blog.