Beer & BBQ: MFEO

 Beer Braised Brats with Beer Braised Caramelized Onions

Beer Braised Brats with Beer Braised Caramelized Onions

Barbecuing and beer are perhaps the world's most perfect pair.

If you too are an avid fan of sipping on an ice cold lager while you flip burgers, char steaks, and grill any and everything, these beer braised brats and beer caramelized onions are just what the doctor ordered.

Done completely on the BBQ with a little help from a couple of cast iron skillets, I guarantee these will become a regular on your grill.


Beer Braised Caramelized Onions

Makes about 1 cup    

3 medium yellow onions
2 tablespoons unsalted butter
½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons honey
1 cup lager, divided

Set a large cast iron skillet onto the grill of your barbeque and set the heat to medium. Allow the pan to preheat while you peel, halve, and thinly slice the onions. Add the butter and onions to the pan and allow them to cook, undisturbed, for about 6 to 8 minutes or until they start to colour. Season the onions with salt and pepper, stir in the honey and half of the beer, and turn the heat down to medium-low. Continue cooking the onions, stirring frequently, until they are golden and caramelized.

Pour in the remaining beer, give the onions a stir, and allow it all to bubble and cook away until the alcohol cooks off and the onions are deeply golden. Remove from the heat and allow to cool.

*These onions can also be made on your stovetop.

 

Beer Braised Bratwursts

Serves 6

1 small yellow onion, sliced
2 cloves garlic, smashed
2 tablespoons Dijon mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2­–3 cups lager
6 bratwursts
6 sausage buns
Beer Braised Caramelized Onions

Set a cast iron skillet onto your grill and toss in the sliced onions, smashed garlic, Dijon mustard, salt, and pepper. Carefully pour in the lager and turn the heat on to medium. Close the lid of the grill and bring the mixture to a simmer. Once simmering, nestle in the bratwursts, close the lid of the grill, and allow the sausages to poach for 4 to 5 minutes, flipping halfway through, until the sausages are about halfway cooked.

Remove the sausages from the poaching liquid and grill on the preheated grill until the casings are crisp and browned and the sausages are cooked through, about 4 to 6 minutes per side.

Allow the sausages to rest for 3 to 5 minutes before serving on buns with Beer Braised Caramelized Onions.