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Onions
Cut red onion in half and slice both halves into smaller slivers for caramelizing. In a small frying pan, heat sliced onion, a large pad of butter and a splash of olive oil on medium heat. Add salt and as onions reduce in size, make sure they are in an even layer in the pan. Lower heat to low/simmer about 4 or 5 minutes into the cooking process. Continue to stir and turn for 10 more minutes . After onions have reduced significantly, add the balsamic vinegar and worcestershire sauce. If you are feeling up to a metaphorical walk along Grand Anse Beach, add the Caribbean curry powder now. Turn off heat and allow those flavors to marry.
Bangers
In a skillet, brown the sausages on medium high heat using a splash of olive oil to help the process. Once browned on all sides, lower heat to allow meat to cook through; roughly 8 more minutes . Add the garlic, rosemary and thyme springs on top of the sausages during this time making sure they are hydrated with olive oil. In a separate pan, melt the remaining butter (a little more than ¼ stick) on low medium heat . As it just starts to simmer, add 3 large pinches of flour to the melted butter and stir. Add 1.5 cups of beef bone broth to the butter & flour mixture and continue to stir until there are no clumps in the liquid. Then add the entire caramelized onion setup to the sauce. Continue stirring on low heat until the sauce thickens by half.
Serve the bangers, onions and sauce on a bed of mashed potatoes for each guest. Refrain from enjoying the applause.
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