Beer braised onions

Traditionally, caramelized onions are cooked with lots of oil and butter, sometimes even sugar. Hey, that's what makes them sinfully delicious, right? I have discovered a way to make these onions without any of that, and they taste exactly the same. Use these onions on burgers, alongside steak, on top of chicken, on sandwiches, to up the flavor profile of your favorite foods, without a ton of calories.

a simple beer braised caramelized onion dip with melted cheddar cheese & pretzel roll toasts for dipping servings: 6

In Pittsburgh we are beginning to see the first glimpses of spring. As I write, rain and fog are rolling over the city -- an oddly welcome change after months of snow and ice. With Saint Patrick's Day festivities this weekend, we thought it appropriate to celebrate the coming end to winter

These beer-braised bratwurst with caramelized onions are packed with rich, deep flavors and ready in under 30 minutes.

How to slow braised pork shoulder blade steak in the oven. Create a rich and flavorful braising liquid and cook until tender.

This is an easy one pot weeknight dinner that screams fall. Use whatever beer you have on hand, but a dark lager or ale would be nice for a German Oktoberfest celebration.

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.

Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. Leftovers are delicious shredded, heated in the sauce, and served over egg noodles.

This Bratwurst Burger recipe combines ground pork with warm spices like ginger, allspice, and nutmeg. Topped with caramelized onions, sauerkraut cooked in beer, and melted Muenster cheese, all served on toasted pretzel buns with mayo and mustard, it's a delicious twist on a classic burger. Perfect for any meal!