Heat stove top to medium high heat Add olive oil to large sauté pan and cooke the onions until browned. Try to let them stay in place long enough to get a nice brown side to them. It may take up to 15 minutes to caramelize.
Slowly pour beer into the pan with the onions and allow it to come to a boil.
Reduce to simmer and add the brats.
Cover for about 15-20 minutes (until the brats are cooked through)
Onion Mixture
After removing the brats, uncover, and simmer to reduce the mixture in half, if you are going to add onions on top of brats.
Prepare the Grill
Using direct heat, bring the grill to 400 degrees.
Sear the brats on both sides. It is usually takes just three minutes per side.
Add the beer brats to a cooking dish and carefully pour the onion mixture over brats. Serve with or without buns.
Notes
Beer Choice: This recipe can be modified significantly just by changing the beer. Give it a shot. I used an IPA, but a darker beer will provide a deep, rich caramel-like flavoring that will work extremely well with the onions.Topping Choices:Sauerkraut - Simply buy a jar of it from the refrigerated section of the grocery store (near the hot dogs, usually) and add it to the brats on a bun or lay out brats and simply top with sauerkraut. Mustard - Choose your favorite mustard to top on by its self or under the sauerkraut. We love to use the stone ground mustard with brats but you can use the kind your family loves. Onions and Peppers - Top with grilled/sauted onions and peppers. Homemade Sauce - You can make your own homemade sauce like we did with the Honey Mustard Beer Brats or the Cranberry Chili Beer Brats. Fully Cooked: Make sure the brat is at 145 degrees to be fully cooked.