Make a copy of this recipe
Savoring a meal that transports one to a bucolic Sunday in the country is one of life’s most enchanting pleasures. Hearty, savory dinners are a means to join family around the table in the Midwest, and my oven-braised beer brats with caramelized onions are a nod to that heritage. On chilly fall days or at informal family meals, nothing beats a pot of flavorful brats cooked in beer with sweet onions that have caramelized to perfection. This recipe embodies the enduring art of basic cooking while also speaking volumes about history, family, and profound satisfaction.
With a side of warm, crusty bread or traditional rolls, these beer brats and caramelized onions make a substantial dinner. The bread will soak up all the wonderful sauce. The difference in texture and taste would be really great with a side of creamy coleslaw or buttery mashed potatoes. The fatty brats go well with a tangy German potato salad, so be sure to bring some. Adding a baked apple pie or a simple green salad is the perfect way to end off a Midwestern meal.
Served with caramelized onions, oven-braised beer brats make 6 patties.
Recipe Items
6 sausages
Thinly slice two big onions and chop two garlic cloves.
one tablespoon of olive oil
Butter, 2 tablespoons
Use one 12-ounce bottle of beer, preferably a lager or pilsner.
2/3 cup beef stock
1/4 cup of Dijon mustard
Toss with salt and pepper.
Chopped fresh parsley, if desired for garnishing
How to Follow
Ready your oven for baking at 350°F (175°C).
In a large Dutch oven or oven-safe pan, melt the butter and olive oil over medium heat.
Toss in the sliced onions and sauté, turning occasionally, for 20 to 25 minutes, or until tender and browned. Caramelizing onions slowly gives forth their inherent richness.
Saute the minced garlic for two or three more minutes, or until it begins to release its aroma.
Arrange the bratwursts in a nest with the onions in the pan.
Before adding the brats to the pan, make sure the liquid is almost covering them with beer and beef broth. Add Dijon mustard and pepper and salt to taste. Stir to combine.