Grilled Sausages With Onions

1A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
1B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
2. Meanwhile, microwave onions, thyme, salt, and pepper in medium bowl, covered, until onions begin to soften and tips turn slightly translucent, 4 to 6 minutes, stirring once halfway through cooking (be careful of steam). Transfer onions to disposable pan. Place sausages in single layer over onions and wrap roasting pan tightly with aluminum foil.
3. Clean and oil cooking grate. Place roasting pan in center of grill, cover grill, and cook for 15 minutes. Move pan to one side of grill and carefully remove foil. Using tongs, place sausages on grate and cook (covered if using gas) until golden brown on all sides, 5 to 7 minutes, turning as needed.
4. Transfer sausages to serving platter and tent loosely with foil. Cover grill and continue to cook onions, stirring occasionally, until liquid evaporates and onions begin to brown, 5 to 10 minutes longer. Serve sausages, passing onions separately.

GRILLED SAUSAGES WITH PEPPERS AND ONIONS
Omit thyme and add 3 seeded and quartered red bell peppers to roasting pan with sausages. Transfer pepper pieces to cooking grate with sausages and cook until charred patches form, 5 to 7 minutes, flipping halfway through cooking.

GRILLED SAUSAGE WITH FENNEL
Substitute 2 cored and thinly sliced fennel bulbs for 1 onion and 2 tablespoons minced fennel fronds for thyme.

GRILLED BRATWURST WITH SAUERKRAUT AND APPLES
Combine 3 peeled and coarsely shredded Granny Smith apples, 2 cups drained sauerkraut, and 1⁄2 teaspoon minced fresh sage in disposable roasting pan (do not microwave before adding to pan). Substitute apple mixture for onions and thyme and bratwurst for Italian sausages.