ROASTED GRAPES AND SAUSAGE

• 2 large yellow onions, halved and slivered
• 2 cups black grapes (Concord, Globe, or any other ripe black variety -I use whatever is on sale or whatever looks the best), rinsed well
• Extra-virgin olive oil
• Salt and pepper
• 4 to 8 sweet Italian sausages (1 or 2 sausages per person), cut into bite-sized pieces

Preheat oven to 375°F. 

In a large roasting pan or skillet mix the slivered onion and grapes together with your hands. Drizzle some oil over them and sprinkle with several generous pinches of salt and pepper. Mix again and spread out the mixture evenly. Nestle the sausages in the onion-grape layer, but don't let them be completely covered. 

Put the pan in the oven and roast for 30 to 40 minutes, until the onions have cooked down considerably, the grapes are soft, and the sausages are plump and browned on top, even a little bit crusty. Pierce one of the largest pieces of sausage. They are ready when the juices run clear. Spoon a bed of onions and grapes onto a serving platter or individual plates, top with the sausages, and serve.