BEER BRAISED ONIONS
These onions are great with burgers (try it with my recipe #309195).They can be cooked ahead, cooled and kept in the fridge. When you need them, simmer them gently. When they are hot, add a splash of beer to perk up the flavour.
Provided by Noo8820
Categories Onions
Time 25m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a pan. Add the onions and cook until tender.
- Add 6 fl oz beer, sugar and salt. Cook approx 16/18 minutes until the beer is absorbed and the onions are starting to brown.
- Add the remaining beer and simmer gently.
- Serve warm to accompany burgers.
BRATWURST AND ONIONS IN BEER
Steps:
- Prepare a charcoal grill.
- Combine the onions, beer, vinegar, salt, mustard seeds, celery seed, bay leaf, and black pepper in a 4-quart saucepan, bring to a simmer, and simmer gently over medium-low heat for 20 minutes.
- Add the bratwurst and simmer gently until cooked through, 8 to 10 minutes.
- Remove the bratwurst and set aside. Strain the poaching liquid reserving the onions. Let cool. Remove the bay leaf, add crushed red pepper, olive oil, and chopped fresh parsley. Set aside to use as a relish.
- Place the bratwurst on the grill and cook over medium-high until charred. Butter the rolls and toast on the grill just before serving.
BEER BUTTER AND ONIONS
I have made this dish over the years to take to BBQ's. It seems to go great as a side dish for a BBQ. I dont know where I got the idea, but I've never seen it prepared by anyone else, so I thought I would share it with zaar. It is really simple and you can add just about as many onions as you like. It always went over very well, but it does have to be kept warm. A pleasant surprise for such simplicity. The servings are approximate.(1st posting,so hope I have it right)
Provided by cooking-BAG
Categories Onions
Time 30m
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 4
Steps:
- Peel and quarter onions.
- Put all ingredients in a dutch oven pot and simmer until onions are tender.
- Don't overcook as the onions will get too soft.
- Add salt and pepper to taste.
- Cook until onions are just tender but don't overcook(20 min.estimate).
Nutrition Facts : Calories 101.6, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 57.2, Carbohydrate 6.1, Fiber 0.7, Sugar 2.1, Protein 0.7
BEER BRATS
Steps:
- Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.
JOHNSONVILLE BRAT HOT TUB
Grilled brats get a hot bath in beer with butter and onions for even more juicy and delicious flavor!
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Prepare brats on a gas or charcoal grill according to package directions. When brats are cooked, remove from grill and place in foil baking pan.
- Place pan on grill, add beer, butter and onions. Over medium heat, on a covered grill, allow brats to simmer in beer and onions. Serve each brat with onions on a bun. Enjoy!
Nutrition Facts : Calories 417.1 calories, Carbohydrate 27.2 g, Cholesterol 83.9 mg, Fat 31.4 g, Fiber 1.1 g, Protein 22.9 g, SaturatedFat 12.2 g, Sodium 1115.8 mg, Sugar 3.2 g
BEER-BRAISED BEEF AND ONIONS
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
- Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
- When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
- Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
- Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
- Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
- If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram
BEER BATTERED "BLOOMIN" ONION
Make and share this Beer Battered "bloomin" Onion recipe from Food.com.
Provided by GingerlyJ
Categories Onions
Time 35m
Yield 1 onion, 4 serving(s)
Number Of Ingredients 19
Steps:
- Make the dipping sauce: Combine mayonnaise, ketchup, horseradish, paprika, 1/4 teaspoon salt, 1 dash black pepper, and 1 dash cayenne pepper in a small bowl and refrigerate it until needed.
- Beat egg and combine it with milk in a bowl large enough to hold the onion. In another bowl, combine flour, salt, cayenne pepper, black pepper, garlic powder, thyme, oregano, and cumin.
- Prepare the onion: cut approximately 3/4 to 1 inch off of the top and bottom of the onion, remove skin. Remove the 1-inch diameter core from the middle of the onion. Using a large, sharp knife, slice down the center of the onion about 3/4 of the way down, turn 90 degrees and slice again. Keep slicing the sections in half, being careful not to cut to the bottom, until you have 16 sections. Spread the petals apart to make coating easier.
- .Dip the onion in the milk, then coat well with the flour mixture. Separate the petals again and sprinkle the flour mixture between them. Once you have coated all of the petals well, dip it into the milk and into the flour mixture again. Place in the refrigerator for at least 15 minutes while you preheat the oil.
- .Pour enough oil to cover the onion into a deep fryer or deep pot. Preheat the oil to 350 degrees F (175 degrees C).
- .Fry the onion right side up in the oil for 10 minutes or until golden brown. Remove from oil and let drain in a rack or paper towels. Open the center of the onion wide so that you can put the small bowl of dipping sauce in the center.
Nutrition Facts : Calories 4167.2, Fat 449.9, SaturatedFat 59.8, Cholesterol 69, Sodium 1330.9, Carbohydrate 40.2, Fiber 2, Sugar 5.1, Protein 7.8
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BRATWURST IN BEER WITH ONIONS - FOODIECRUSH .COM
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- In a cast iron or heavy bottomed skillet, melt the butter over medium high heat. Add the onion and caraway seeds and cook for 5 minutes or until the onions begin to soften. Season with kosher salt. Nestle the bratwurst in the onions, add the bottle of ale and bring to a low boil. Reduce the heat to a simmer and cook for 30-40 minutes, turning the brats occasionally.
- To finish the bratwurst on the stove, transfer the onions and beer broth to a bowl and set aside. Add the brats back to the skillet and increase the heat to medium high. Brown the sausages evenly on all sides, adding a little more butter or oil if needed. Add the onions and beer broth back to the skillet and keep warm.
- To finish the bratwurst on the grill, preheat the grill to medium-high heat. Cook the bratwurst sausages on the grill for 2-4 minutes per side or until browned on all sides. Add back to skillet with the onions and beer and keep warm.
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