>>45103
Some additional notes:
* The flour and white wine combo is something you'll see in all of my recipes that involve frying anything, really. The flour is to bind the taste, and the white wine is to add some additional flavour to it. It is not absolutely necessary to use white wine, but even just a really cheap one will do perfectly fine (we only use the cheapest "cooking wine" at home).
* This sauce is especially good with a bratwurst. You can use the same pan for both, but first fry the bratwurst. It's very easy: Add the butter and olive oil first, throw the bratwurst in, and fry it well on each side until it's the right tone (dark brown). Then proceed with the other steps for the sauce. However, doing both in one pan makes it annoying to stir and takes a large enough pan. Using separate ones is a bit easier, but you'll have to wash up more.
* A side-dish I can recommend are potato croquettes. Usually you can buy packs of these for the freezer at your supermarket and then just throw them into an oven for a good while. They fit very well to bratwurst and onion sauce.