Instructions:
Step 1
First, preheat your oven to 350°F (175°C).
Step 2
In a large Dutch oven or oven-safe pan, combine the butter and olive oil, and heat over medium until the butter is melted.
Step 3
Add the sliced onions and sauté, stirring occasionally, for 20 to 25 minutes until tender and browned. Slow caramelizing brings out their natural sweetness.
Step 4
Then, add the chopped garlic and sauté for an additional 2-3 minutes until fragrant.
Step 5
Nestle the bratwursts into the onions in the pan.
Step 6
Pour the beer and beef stock over the brats until almost covered, and mix in the Dijon mustard and then season with salt and pepper.
Step 7
Bring the mixture to a simmer, then transfer the pan to the preheated oven.
Step 8
Bake uncovered for 30 to 40 minutes until the brats are cooked through and infused with flavor.
Step 9
Finally, if desired, garnish with chopped fresh parsley and serve.
Tips and Variations:
Add sliced bell peppers along with the onions for extra color and flavor.
For a bit of heat, use an IPA or add red pepper flakes.
Add a teaspoon of brown sugar to the onions while caramelizing for a touch of sweetness.
Leftover beer brats can be added to sandwiches or sliced and served over pasta for another hearty dish.