Best 12 Beer Braised Onions Recipes

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**Dive into a Culinary Symphony of Sweet and Savory: Beer-Braised Onions and Accompanying Delights**

In the realm of culinary arts, few dishes possess the ability to transform ordinary ingredients into an extraordinary symphony of flavors like beer-braised onions. This delectable dish, steeped in a rich history and boasting a versatile nature, takes center stage in our exploration of taste and texture.

Our culinary journey begins with the classic beer-braised onions, a timeless recipe that showcases the harmonious union of caramelized onions and aromatic beer. Each bite reveals a perfect balance of sweetness and savory notes, complemented by a hint of tanginess from the vinegar. As you delve deeper into this culinary masterpiece, discover variations that elevate the experience to new heights.

One such variation introduces the tantalizing combination of bacon and onions, resulting in a symphony of smoky, crispy bacon bits dancing amidst the tender, caramelized onions. Another variation incorporates succulent mushrooms, adding an earthy depth of flavor that complements the sweetness of the onions perfectly.

For those seeking a vegetarian delight, the recipe for balsamic-braised onions offers a symphony of flavors that will leave you craving more. The tangy sweetness of balsamic vinegar pairs seamlessly with the caramelized onions, creating a dish that is both satisfying and sophisticated.

No matter your culinary preferences, our collection of beer-braised onion recipes promises an unforgettable taste experience. From the classic preparation to innovative variations, each recipe is a testament to the versatility and allure of this culinary gem. So, embark on this culinary adventure, savor the symphony of flavors, and create memories that will linger long after the last bite.

Let's cook with our recipes!

BEER-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

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

1 tablespoon kosher salt, more as needed
1 teaspoon black pepper, more for garnish
6 bay leaves
2 teaspoons sweet paprika, more for garnish
4 pounds boneless beef stew meat, cut into 1 1/2-inch chunks
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, more as needed
4 Spanish or very large yellow onions, thinly sliced
6 sprigs fresh thyme
4 sprigs fresh parsley, plus chopped parsley, for garnish
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour
2 cups beef or chicken stock, preferably homemade
1 cup beer, preferably Belgian-style or brown ale
Flaky sea salt, for garnish
Dijon-style mustard, preferably extra-hot, for serving

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-BRAISED CHUCK ROAST AND ONIONS



Beer-Braised Chuck Roast and Onions image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10

4 pounds boneless beef chuck roast
2 teaspoons salt
3/4 teaspoon black pepper
2 teaspoons vegetable oil
2 pounds onions, halved lengthwise and thinly sliced
2 large garlic cloves, finely chopped
1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried, crumbled thyme)
1 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried, crumbled rosemary)
12 ounces stout
1 cup water

Steps:

  • Put oven rack in middle position. Preheat oven to 325F. Pat beef dry and rub with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in oven proof, 5-quart, wide heavy pot over medium high heat until hot - not smoking - and brown beef on all sides, about 15 minutes total. Transfer beef to a plate.
  • Add onions to pot and saute, stirring, until pale golden, about 10 minutes. Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, for two minutes. Add stout and water, bring to a boil, return beef to pot and cover. Braise in oven, turning after one hour until beef is tender - three to three and a half hours total. Let stand uncovered in onion sauce about 30 minutes before serving.

BEER-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

Provided by Jane Daniels Lear

Categories     Beer     Beef     Onion     Braise     Sauté     Super Bowl     Father's Day     Dinner     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 6

3 pounds onions
1 (5-pound) boneless beef chuck roast, tied
2 tablespoons vegetable oil, divided
2 Turkish bay leaves or 1 California
2 (12-ounces) bottles pilsner-style beer such as Budweiser
2 tablespoons red-wine vinegar

Steps:

  • Halve onions lengthwise, then slice lengthwise 1/4 inch thick.
  • Pat beef dry and season all over with 2 1/2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers. Brown beef on all sides, about 15 minutes, then transfer to a plate.
  • Cook onions with bay leaves and 1/2 teaspoon salt in remaining tablespoon oil in pot, scraping up brown bits from bottom and stirring occasionally, until onions are well browned, about 25 minutes.
  • Meanwhile, preheat oven to 350°F with rack in middle. Cut a round of parchment paper the diameter of the inside of pot (near the top). Set parchment round aside.
  • Add beer and vinegar to onions and bring to a boil, stirring and scraping up brown bits. Add beef and meat juices from plate and return to a boil.
  • Cover with parchment round and lid and braise in oven until meat is very tender when pierced in several places with a meat fork, about 3 1/2 hours.
  • Transfer beef to a cutting board and let stand, loosely covered, 20 minutes. Cut off string, then slice meat. Skim off fat from sauce and discard bay leaves. Reheat if necessary.
  • Serve braised beef with onions and sauce.

BEER-BRAISED BRISKET WITH ONIONS



Beer-Braised Brisket with Onions image

Categories     Beer     Beef     Mushroom     Onion     Braise     Quick & Easy     Brisket     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 9

1 (31/2- to 4-lb) boneless beef brisket, trimmed of excess fat
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 pound onions, halved lengthwise and thinly sliced lengthwise (6 cups)
1 Turkish or 1/2 California bay leaf
1 (12-ounce) bottle beer (not dark)
1 dried-porcini bouillon cube (less than 1/2 ounce) or 1 beef bouillon cube, crumbled
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 350°F.
  • Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.
  • Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.
  • Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.
  • Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce.

BEER BRAISED ONIONS



Beer Braised Onions image

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

1/2 ounce unsalted butter
1 large onion, thinly sliced
8 fluid ounces beer
1 teaspoon sugar
1/2 teaspoon salt

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.

BEER BRAISED ONIONS



Beer Braised Onions image

Tailgating season is upon us. What better way to top off some favorites like brats, burgers, or regular hot dogs with some beer braised onions?

Provided by Jennifer Bass

Categories     Vegetables

Time 35m

Number Of Ingredients 4

4 large sweet onions, sliced
2 Tbsp butter
1 c amber ale or amber beer
salt & pepper

Steps:

  • 1. Heat a large skillet over medium-high heat and add the butter. Let the butter melt and then turn temperature down to medium-low heat.
  • 2. Add onions and let cook for about 10 minutes, stirring occasionally, until tender and translucent. Season with a little salt & pepper.
  • 3. Slowly add the beer and cover the skillet. Let simmer for about 10 minutes.
  • 4. Remove cover from skillet and cook an additional 5 minutes to allow some of the beer to evaporate.

SAUSAGES BRAISED IN BEER, APPLES, AND ONIONS



Sausages Braised in Beer, Apples, and Onions image

Categories     Beer     Fruit     Onion     Braise     Super Bowl     Dinner     Lunch     Apple     Sausage     Fall     Winter     Oktoberfest     Tailgating     Gourmet

Number Of Ingredients 4

4 bottles lager-style beer
1 large onion, thinly sliced
2 Granny Smith apples, peeled, cored and sliced
pre-cooked sausages such as weisswurst, knockwurst, and bratwurst

Steps:

  • Bring beer, onion, and apples to a bare simmer. Add sausages and cook 3 to 5 minutes or until heated through. Reserve beer mixture. Grill sausages until golden brown, about 2 minutes. Transfer beer mixture with a slotted spoon to a platter and top with grilled sausages.

BEER BRAISED CHICKEN, SAUSAGE AND ONIONS



Beer Braised Chicken, Sausage and Onions image

This is simple comfort food. And the best part it takes no time and is very easy. Just slow cooked on your stove or you can finish in the oven which I do in my cast iron skillet. It is just chicken sausage links and onions ...slow cooking. Serve this with some roasted potatoes that I slightly mash in a big bowl, topped with the chicken, sausage, onions and juice and some crunchy bread to soak up all the juices. What more could you want. NOTE: I use chicken thighs and chicken breasts ... but if you want to use a whole cut up chicken, that is fine. You can you any combination you want. I prefer bone in skin on but you can use whatever you enjoy best.

Provided by SarasotaCook

Categories     Chicken

Time 1h20m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 12

4 large chicken thighs, bone in and with skin (you can be healthy but for this dish I think the skin and bone adds flavor)
2 chicken breasts, bone in and with skin (you can be healthy but for this dish I think the skin and bone adds flavor)
3 mild Italian sausages, cut in 2-inch pieces on a angle
2 large onions, thin sliced (cut in half and then thin sliced)
12 ounces dark beer (1 bottle)
1 cup chicken broth
1 1/2 tablespoons brown sugar
1 1/2 tablespoons Dijon mustard
1 teaspoon ground allspice
2 tablespoons flour
4 tablespoons vegetable oil (3 to saute, 1 to coat the chicken)
1 bay leaf

Steps:

  • Chicken -- I like rub the chicken with 1 tablespoon olive oil and then coat with the salt, pepper, and allspice.
  • Saute -- Then in a large dutch oven (I happen to have a deep cast iron skillet) but I like to transfer to the oven, so use something deep for either the stove or something you can transfer to the oven to finish cooking. Add the oil and cook 1/2 of the chicken skin side down on medium high heat. Remove and set to the side and then cook the other 1/2. You don't want to crowd the pan as they cook. You just want to cook the chicken until all the skin and chicken is golden brown. Then lastly add the sausage pieces and once again, cook until golden brown and remove to the plate with the chicken.
  • Onions -- Add the onions to the pot (on medium high) and saute a few minutes, 3-4 is all they take until they soften. Then stir in the brown sugar and reduce to medium low and cover until golden brown, stirring occasionally. This will take about 5-8 minutes.
  • Sauce -- Add in the flour and cook 1 minute to mix in with the onions and then add the bay leaf, mustard, broth, and beer and bring to a boil. Reduce to low and arrange the chicken in pot in one layer. Don't forget to pour in any juices from the plate too. Good Stuff! Now if you can, transfer to the oven and cook at 375 uncovered, or you can continue to cook on the stove top on low to medium low also uncovered, but the oven to me gives it a better taste. It takes about 40 minutes until the chicken is falling all the bone.
  • Serving -- I like to take some roasted potatoes and put in the bottom of a bowl and slightly mash with a small fork. Then top with the chicken pieces and some of the sausage and onions and juice. A nice slice of toasted bread and a small salad. How much more comfort food can you get.

Nutrition Facts : Calories 515.9, Fat 34.9, SaturatedFat 9.3, Cholesterol 107.2, Sodium 753.6, Carbohydrate 14.9, Fiber 1, Sugar 6, Protein 30.8

SLOW COOKER BEER-BRAISED SMOKED SAUSAGES AND ONIONS RECIPE - (4.7/5)



Slow Cooker Beer-Braised Smoked Sausages and Onions Recipe - (4.7/5) image

Provided by á-4084

Number Of Ingredients 11

12 smoked sausages with cheese (such as Hillshire Farms cheddar wurst)
3 tablespoons butter, melted
1 tablespoon brown sugar
1 tablespoon grainy mustard
3 large onions, sliced into 1/4-inch rings
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (12 oz) beer
12 hoagie rolls, split
Mustard and shredded cheddar (optional)

Steps:

  • 1. Heat a large nonstick skillet over medium-high heat. Add sausages and brown on all sides, about 10 minutes. 2. Meanwhile, coat the bowl of a slow cooker with nonstick cooking spray. Place butter, brown sugar and mustard in slow cooker; stir in onions, caraway seeds, salt and pepper. Place sausages over onions and pour beer over the top. 3. Cover and cook on HIGH for 4 hours. Serve sausages on rolls with onions. Top with mustard and cheddar, if desired. Beer Cheese Sauce: 12 ounces pasteurized cheese product, cubed, such as Velveeta 1 tablespoon Dijon mustard 1/2 cup reserved beer braising liquid, plus more as needed Add the cheese and mustard to a medium saucepan over medium heat. Stir until melted and smooth. Add the beer braising liquid and stir to combine. Add more braising liquid if the sauce is too thick; the sauce should be velvety. Yield: 2 cups.

BEER BRAISED BEEF WITH ONIONS AND STOUT



Beer Braised Beef with Onions and Stout image

Categories     Beef     Soup/Stew     St. Patrick's Day     Dinner     Braise     Stew

Number Of Ingredients 11

2 pounds Boneless beef chuck pot roast
2 tablespoons Cooking Oil
1 l Onion
2 tablespoons Ap flour
4 slice Carrots
12 ounces Stout or other dark beer
3/4 cup Water
3 Bay Leaves
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 cup Dried Prunes- Pitted

Steps:

  • 2. Bake covered, in a 325 F oven for 1.5-1.75 hours, until meat is almost tender

HOMEMADE BRAT BURGERS W BEER BRAISED ONIONS



Homemade Brat Burgers w Beer Braised Onions image

Tasty burgers that are super easy to make. I like to add a fried egg to the burger for extra goodness.

Provided by barbara lentz

Categories     Burgers

Time 30m

Number Of Ingredients 9

1 lb ground pork
1 tsp each coriander, sage, dry mustard, and salt
1/4 tsp each, dried rosemary, paprika, white pepper and nutmeg
1 Tbsp olive oil
1 large sweet onion
2 tsp worcestershire sauce
12 oz beer
4 slice cheese
4 buns

Steps:

  • 1. Heat olive oil in large skillet over medium high heat. Slice onions into rounds and separate. Add to oil and saute until caramelized about 10 minutes. Add the Worcestershire sauce and beer. Turn heat to medium and let cook until beer has evaporated and the onions are golden. Season with some salt.
  • 2. Mix the pork with the spices. Shape into patties and fry until done. Top with caramelized onions, cheese and serve on buns with favorite toppings.

SLOW COOKER BEER BRAISED BEEF WITH ONIONS RECIPE



Slow Cooker Beer Braised Beef with Onions Recipe image

Provided by ctaubenheim

Number Of Ingredients 13

4 Lbs Boneless Beef Chuck-eye Roast, trimmed & cut into 1 1/2 inch pieces
Salt & Pepper
2 large Onions, sliced thin
1 Cup Water
2 Tbsp Vegetable Oil
1 Tbsp Packed Brown Sugar
1/4 Cup Tomato Paste
3 Garlic Cloves, Minced
3 Sprigs Fresh Thyme
3 Tbsp All Purpose Flour
1 1/2 Cups Belgian Style or Lager Beer
1 Cup Chicken Broth
1/4 Cup Chopped Fresh Parsley

Steps:

  • Season beef with salt and pepper and place in slow cooker. Combine onions, water, oil, sugar, 1/2 tsp salt, and 1/4 tsp pepper in 12 inch nonstick skillet. Bring mixture to boil over medium high heat. Cover and cook until onions are softened and water is nearly evaporated, about 10 minutes. Uncover and continue to cook, stirring often, until onions are soft and dark brown, 8 to 10 minutes longer. Add tomato paste, garlic, and thyme sprigs and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute. Stir in beer and broth and bring to simmer. Cook until thickened, about 2 minutes. Transfer onion mixture to slow cooker and stir to combine. Cook until beef is tender, 6 to 7 hours on high or 8 to 10 hours on low. Discard thyme sprigs. Skim fat from surface of stew. Stir in parsley and season with salt and pepper to taste. Serve over egg noodles, rice or mashed potatoes.

Tips:

  • Choose the right beer: Use a beer that you enjoy drinking. The flavor of the beer will be imparted to the onions, so choose a beer that has a flavor profile that you will enjoy.
  • Use a heavy pot or Dutch oven: This will help to evenly distribute the heat and prevent the onions from burning.
  • Slice the onions thinly: This will help them to cook evenly and absorb the flavor of the beer.
  • Brown the onions before adding the beer: This will help to caramelize the onions and give them a deeper flavor.
  • Simmer the onions for at least 30 minutes: This will allow the flavors to meld and the onions to become tender.
  • Season the onions to taste: Add salt, pepper, and other spices to taste.
  • Serve the onions as a side dish or topping: They can be served with grilled meats, roasted vegetables, or even on top of a burger.

Conclusion:

Beer-braised onions are a delicious and versatile dish that can be enjoyed in many different ways. They are easy to make and can be tailored to your own taste preferences. Whether you are looking for a simple side dish or a flavorful topping, beer-braised onions are a great option.

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