The quintessential Wisconsin recipe combining three Wisconsin classics: Beer, Brats and Cheese. Perfect for game day.
Prepare brats in your favorite method. If you are cooking for a crowd, we love this way. It's great for winter so you're not standing over the grill in the snow!
2 -3 large sweet onions, sliced
1 stick butter
2 bottles or cans of your favorite beer
1/4 cup apple cider vinegar
1-2 dashes of Worcestershire sauce
Grill brats on all sides. Set aside. They do not need to be cooked thoroughly, just browned on all sides. They will continue to cook in the crock pot. Sauté sliced onions in a stick of butter until soft, but not caramelized. Once cooked, layer onions on the bottom of the crock pot.
Place grilled brats on top of the onions. Add the beer, vinegar, and Worcestershire sauce. Stir together. Slow cook, in crock pot, for 2-3 hours. Then serve from the crock pot.
Cut the tip and root from the onions. Cut them in half and remove the skins. Slice the onion halves (going the direction from tip to root) into slices. Melt butter in a heavy stainless steel or cast iron skillet over medium heat then add olive oil. Add onions and toss to coat with butter mixture. Let cook about 40 - 45 minutes, while reducing heat to medium-low as needed if they are browning too much and stirring occasionally, about every 5 minutes. Onions should be nice and golden brown and have a rich caramelized flavor. Season with salt and pepper to taste.
Bring beer to a light simmer in large sauce pan, and stir in cream cheese. Reduce heat. Then gradually stir in your cheese until smooth and creamy. Keep warm over low heat.
Serve brats with cheese sauce, onions and your favorite toppings.