Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Caramelize Onions:
In a large Dutch oven or oven-safe pan, melt the butter and olive oil over medium heat.
Add the sliced onions and sauté, stirring occasionally, for 20 to 25 minutes, or until tender and browned. The slow caramelization brings out the onions’ inherent sweetness.
Add the minced garlic and cook, stirring, for another 2 to 3 minutes, or until fragrant.
Prepare Brats:
Place the bratwursts in the pan with the onions.
Pour in the beer and beef broth, ensuring the brats are covered with the liquid.
Stir in the Dijon mustard, and season with salt and pepper.
Braise in Oven:
Bring the mixture to a simmer on the stovetop.
Transfer the pan to the preheated oven and bake, uncovered, for 30 to 40 minutes, or until the bratwursts are tender and have absorbed the flavorful braising liquid.
Serve:
Garnish with chopped fresh parsley if desired.
Serve with warm, crusty bread or traditional rolls. Complement the meal with creamy coleslaw, buttery mashed potatoes, or tangy German potato salad. For dessert, consider a handmade apple pie or a simple green salad for a complete Midwestern touch.
Variations and Tips:
Add sliced bell peppers along with the onions for extra color and flavor.
For a spicier kick, use a hoppier beer such as an IPA or sprinkle in some red pepper flakes.
If you prefer a bit of sweetness, add a tablespoon of brown sugar while caramelizing the onions.
Leftover beer brats can be used in sandwiches or sliced and served over pasta for another hearty dish.
Enjoy this hearty, nostalgic dish that brings the comforting flavors of the Midwest to your table!
ADVERTISEMENT
