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.
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.
