Oven-Braised Beer Brats with Caramelized Onions that brings out all that savory, malty, caramelized goodness. This is classic comfort food that’s perfect for game day, backyard hangouts, or a cozy night in. 🍺🌭🧅
🍺 Oven-Braised Beer Brats with Caramelized Onions
Ingredients:
For the Brats:
5–6 bratwursts (uncooked)
2 tablespoons olive oil or butter
2 large yellow onions, thinly sliced
3 cloves garlic, minced
1–2 bottles (12 oz each) of a good-quality beer (lager or ale works great)
1 tablespoon Dijon or whole grain mustard (optional, for depth)
Salt and black pepper to taste
For Serving (optional but recommended):
Hoagie rolls or brat buns
Sauerkraut, pickles, or spicy mustard
Cheese (like provolone or cheddar)
Instructions:
1. Preheat & Prep:
Preheat your oven to 375°F (190°C).
Heat olive oil or butter in a large oven-safe Dutch oven or deep skillet over medium heat on the stovetop.
2. Caramelize the Onions:
Add the sliced onions to the pot with a pinch of salt.
Sauté for about 15–20 minutes, stirring occasionally, until they’re soft, golden, and sweet. Add garlic during the last 2 minutes.
3. Brown the Brats:
Push onions to the side and add the bratwursts directly to the pot.
Brown them on each side for about 2–3 minutes, just to get some color — don’t worry about cooking them through.
4. Add the Beer:
Pour in enough beer to nearly cover the brats (usually 1 to 1.5 bottles).
Stir in the mustard (if using), and season with a little pepper.
5. Braise in the Oven:
Cover the pot with a lid or foil and place in the oven.
Let it braise for 30–40 minutes, flipping the brats halfway through. Remove the lid for the last 10 minutes if you want the tops to brown slightly.
6. Serve ‘Em Up:
Serve brats on toasted buns with a scoop of those juicy beer-soaked onions.
Add your favorite toppings like spicy mustard, sauerkraut, or cheese.
🍴 Tips & Variations:
Beer: Use a malty lager or amber ale for rich flavor, but avoid anything too bitter like an IPA.
Make it a meal: Serve with crispy fries, German potato salad, or pretzel bites.
Want it faster? You can simmer on the stovetop if you’re short on time, but oven-braising gives it that extra deep flavor.