Brats with Cheese Sauce and Caramelized Onions
Serving Size: Makes 12 brats
12 Brats, prepared your favorite way or see below our recipe for cooking brats for a crowd*
3 (2lbs) Sweet Onion, sliced
2 Tablespoons butter
1 Tablespoons Olive Oil
Salt & Freshly Ground Pepper
2 cups beer, your favorite
16oz cream cheese
4 cups Cheddar, Smoked Gouda or Medium Swiss grated – use one or create your own blend
12 Brat buns, lightly toasted
The quintessential Wisconsin recipe combining three Wisconsin classics: Beer, Brats and Cheese. Perfect for game day.
Caramelized Onions: 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.
Cheese Sauce: Bring beer to a light simmer in large saucepan, 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.
*Cooking Brats for a Crowd
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 through, just browned on all sides. They will continue to cook in the crockpot. Saute sliced onions in a stick of butter until soft, but not caramelized. Once cooked, layer onions on the bottom of the crockpot.
Place grilled brats on top of the onions. Add the beer, vinegar, and Worcestershire sauce. Stir together. Slow cook, for 2-3 hours.