There’s little better than juicy bratwursts nestled among slowly caramelized onions in a rich, beer-based braising liquid. This recipe for Oven-Braised Beer Brats with Caramelized Onions is especially great for when you want some flavorful, hearty fare that will certainly please a crowd. The bratwursts simmer in beer and beef broth, soaking up tons of the delicious flavor, and the caramelized onions offer a little hint of sweetness. It is easy, tasty, and suitable for everything from family dinners to backyard parties.
Each of us has our own food memory, and I don’t think I’ll ever forget the first time I made these Oven Braised Beer Brats with Caramelized Onions—it was a cold Saturday, it was that day where you just need the warm and hearty kind of meal. I’d been in search of something comforting yet interesting, and this dish scratched that itch in all the right ways. There’s simply something so right about how the beer froths up in the pan, mixing with the sweet onions and rich broth, turning those plain bratwursts into something special.
The best part? It’s that kind of dish, the sort that almost cooks itself once you shove it in the oven. I could catch up on a show whilst the brats soaked in all those delicious flavors, and the house smothered in that cozy, pub like aroma. By the time it was time for dinner, I felt as if I had spent the afternoon creating something truly special, even though all I had to do was stay out of the way. And when I tasted that first bite, of the tender brats, the sweet onions, I knew that this recipe would be going straight into the regular dinner rotation.
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Why You’ll Love This Recipe
Rich and Hearty: By combining beer, beef broth, and caramelized onions, this dish becomes deeply flavorful and comforting.
Great for Entertaining: This is a dish that works for a cookout or dinner in with friends, and it goes with a number of sides.
One-Pot Meal: All cooking takes place in a single oven-safe skillet or Dutch oven, so there are fewer dishes to wash later on.
Customizable: You can make adjustments to the ingredients to suit your taste, whether you prefer your sauce sweeter, spicier, or more savory.
Key Ingredients
For the Beer Brats:
bratwursts: Classic pork brats are better but chicken or turkey brats are good, too, if that’s what you’d like.
large onions, thinly sliced: Yellow or sweet onions will caramelize better.
cloves garlic, minced Fresh garlic adds great flavor.
olive oil: For cooking the onions and garlic.
butter: Provide richness and aids in the process of caramelization.
beer: An easy-drinking pilsner or lager is best, but any of your favorite brews will do.
beef broth: Contributes a savory depth of flavor to the braising liquid.
Dijon mustard: Adds a tangy, somewhat sharp flavor that balances the beer and onions.
Salt and pepper, to taste: Add according as per your taste
Fresh parsley, chopped (optional for garnish): Provides a pop of color and freshness in serving.
For full list of ingredients with amounts and instructions see the recipe card below
Step-by-Step Instructions
Beer-Braised Bratwursts with Caramelized Onions
Part bratwurst, part onion and part braising liquid of beer and broth. It’s a one-pan meal that’s super easy to put together but packed with flavor. Let’s get cooking!
Start with the Onions:
Have your oven preheated at 350°F (175°C). As that’s heating up, reach for a large oven-safe skillet or Dutch oven.
Add olive oil and butter to the pan, and toss in your sliced onions. Stirring intermittently, cook them over medium heat. This is the only part that requires some patience (about 20 to 25 minutes), but trust me: Caramelized onions are so worth it — all sweet and golden.
Add Garlic and Bratwursts:
Once the onions are looking perfect, add the minced garlic. Pause to let that cook for 2-3 minutes until it smells amazing.
Next, rest the bratwursts snuggly in the onions — no browning them first, they’ll soak up all that flavor cooking in there.
Pour in the Beer and Broth:
Time to add some liquid! Add tin of your favourite beer and a tin of beef broth into the pan. Be sure to keep the brats mostly submerged so they cook evenly. Add Dijon mustard, then … season with salt and pepper. The mustard gives a nice tang that I find pairs so well with the brats.
Simmer and Bake:
Bring everything to a gentle simmer on the stovetop, then put the whole skillet in the oven (uncovered). It will take around another 30-40 minutes to bake. While this is going on, the bratwursts are cooking through and soaking in all the yummy flavors of the beer-broth mixture.
Serve It Up:
When the brats are cooked, remove the skillet from the oven and allow it to cool for a minute or two. If you like, you can scatter some chopped parsley over the top for a little fresh zing. Serve these bad boys with mashed potatoes, roasted veggies, or a crusty loaf of bread to sop up the sauce!
Variations & Tips
- Peppers: For a flash of color, add some sliced bell peppers in with the onions. They’ll caramelize with the onions, too, and bring a brilliant sweetness to the dish.
- Spice it Up: Want more heat? Include a touch of red pepper flakes, or go with a hoppier beer such as an IPA for a slightly bitter, spicier note.
- Amp it with Sweetness: For a sweeter dish, try stirring in a tablespoon of brown sugar or honey with the onions as they caramelize. This will amplify their sweetness, and provide a nice contrast to the beer’s bitterness.
- Use Different Sausages: If you’re not a fan of bratwursts — there’s plenty of room to slide a different type of sausage in there. Italian sausages, kielbasa and even chorizo work for a different flavor experience.
Serving Suggestions
These Oven-Braised Beer Brats with Caramelized Onions can be served with the side of your choice! Here are a few ideas to complete your meal:
- Pretzel Rolls: If you want an authentic experience for serving the brats, use soft pretzel rolls.
- Mashed Potatoes: Creamy mashed potatoes will absorb the delicious braising liquid beautifully.
- Sauerkraut: A little tangy sauerkraut served alongside adds a traditional German twist.
- German Potato Salad: A warm or cold potato salad would go well with the beer brats.
- Roasted Vegetables: Serve roasted carrots, Brussels sprouts, or asparagus on the side for a lighter option.
Storage & Reheating Tips
- How to Store Leftovers: leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Place the brats in a 350°F oven until warmed through, or place them in a skillet with a little additional broth or beer (not hoppy, though) over medium heat to keep them moist and hot.
- Freezing: You can freeze the cooked bratwursts and onions in a freezer-safe container for 2 months. Thaw in the fridge overnight and reheat, as needed.
Variations to Try
- Beer and Cheese Brats: Add shredded cheddar or Gruyère cheese to the dish during the last 10 minutes of baking for beer brats with a cheesy twist.
- BBQ-Style Brats: For a smoky, barbecue spin, replace the beer with a smoky stout and stir a tablespoon of your favorite BBQ sauce into the braising liquid.
- Brat and Veggie Bake: Add baby potatoes or carrots to the skillet with the brats for a complete one-pan meal.
Final Note
These Oven-Braised Beer Brats with Caramelized Onions are a wonderful pairing of comfort food and highbrow flavor. The tender brats, if you will, soaked in beer and broth, and the sweet, gold onions, add up to a meal that’s so treat, whether it’s home from work and you’re making it for a quiet dinner or it’s party time and you’ve got a pod of guests to serve. Easy to make and big on flavor, this recipe is sure to be a new favorite!
Either way, enjoy those flavorful Oven Braised Beer Brats with Caramelized Onions with![/caption] May good food and good company be yours! 🍻
Oven Braised Beer Brats with Caramelized Onions
Ingredients
- 6 bratwursts
- 2 large onions thinly sliced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 2 tbsp butter
- 12 oz beer pilsner or lager works well
- 1 cup beef broth
- 1 tbsp Dijon mustard
- to taste salt and pepper
- as desired fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large, oven-safe skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the sliced onions and cook, stirring occasionally, for about 20-25 minutes until the onions are soft and golden brown.
- Stir in the minced garlic and cook for an additional 2-3 minutes until fragrant.
- Nestle the bratwursts among the caramelized onions in the skillet.
- Pour the beer and beef broth into the skillet, ensuring the bratwursts are mostly submerged. Stir in the Dijon mustard, and season with salt and pepper to taste.
- Bring the mixture to a gentle simmer on the stovetop. Once simmering, transfer the skillet to the preheated oven and bake, uncovered, for 30-40 minutes, until the bratwursts are cooked through.
- Remove the skillet from the oven and let the dish rest for a few minutes. If desired, garnish with chopped fresh parsley before serving.
- Serve the bratwursts with your choice of side, such as mashed potatoes, roasted vegetables, or crusty bread.
Notes
Nutrition