As Joyce Tremel mentioned on Sunday, with her Soft Pretzel and Beer Cheese recipes, Munich's traditional 16-day Oktoberfest is well underway now and will continue until October 5th.
While I've been to Germany and thoroughly appreciate their mastery at making some of the best beers in the world, I've never made it to an Oktoberfest. Attending this world-famous festival is on my (beer) bucket list. Is it on yours, too? Or have you been to it? Let us know in the comments.
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I've got an easy and delicious recipe for you...
Daryl Wood Gerber
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Caramelized Beer Onions
by Cleo Coyle
Cooking brats in beer is far from a new idea, but it is a great one, especially if you have a favorite brew!
We like to butterfly our brats to allow more surface area to absorb the beer flavor, which is why you should use your absolute favorite suds for the recipe. No matter how special or expensive your beer, you don't have to worry, this method will not waste a single drop. It will all go into the infusion process. You'll see what I mean as we braise the brats in one pan, caramelize the onions in another, and use the delicious beer-brat braising liquid to infuse the golden brown onions with even more flavor.
Then spread your favorite roll (pretzel, potato, or seeded Kaiser) with whole grained mustard, pour an ice cold glass of amber nectar, and you'll be in beer heaven. Follow this recipe, and we'll meet you there!
|To download this free|
recipe PDF, click here.
4 bratwursts (pre-cooked or uncooked)
3 medium or 4 large onions, chopped
12 ounces of your favorite beer
1-2 tablespoons olive oil
1-2 tablespoons butter
Fresh rolls (pretzel, potato, or Kaiser)
Whole grained mustard
Optional additions: Sauerkraut, creamy horseradish, pickles, your favorite pepper (banana, jalapeno, etc...)
Spread the halves enough to flatten them but not enough to separate the halves. Note that brats curve slightly, like bananas. Be sure to cut along the inside curve before butterflying. Set brats aside and start cooking the onions.
You are not entirely covering the brats, just creating a shallow bath as shown in the photo below.
Simmer for about 10 to 12 minutes, flipping at least once during the process. This is the cooking time for pre-cooked. If you are using raw brats, you will need to cook the brats longer. Raw meat should no longer be pink inside, and the internal temperature should reach 165 degrees F.
When the brats are done cooking, turn off the heat under the pan and allow them to sit while you turn your attention to the onions...
Step 4 - Finish the onions: Continuing cooking the onions. After about 15 to 18 minutes of sautéing, the onions will have absorbed all of the fat in the pan. They will begin to caramelize, turning golden brown. If you need to add a bit more butter or oil to prevent them from burning before turning golden brown, do so. Do not move to the next step until the onions brown as shown or you will boil the onions instead of properly caramelizing them.
Step 5 - Once the onions have turned golden brown, add all of the liquid from the brats pan in Step 3. (We remove the brats from the pan first, putting them in a covered dish to keep them warm.)
If for some reason you don’t have much liquid left in your brats pan, add a generous splash of fresh beer to the onions. Cook the mixture until the liquid is absorbed by the onions, about 3 to 5 minutes.
Step 6 - Serve the brats and beer onions on pretzel rolls or potato rolls or Kaisers.
We like to spread whole-grained mustard onto our rolls (as you see in the picture below). A bit of creamy horseradish is also delicious. Other possible additions include sauerkraut, pickles, and/or hot peppers.
Click here for the free PDF, and
however you top your own beer-braised
brats and beer onion sandwich,
Marc and sincerely hope you will...
Eat with joy!