Beer Braised Onions Recipes

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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 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 BURGERS WITH BEER BRAISED ONIONS



Beer Burgers With Beer Braised Onions image

An excellent burger and the onions piled on top of the burger are great. This recipe is one of my DH's favorites.

Provided by Lvs2Cook

Categories     Onions

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 large onion, sliced thin
1 cup beer
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 lbs ground chuck
2 tablespoons beer
1/2 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
salt and pepper
4 hamburger buns
4 slices cheese (your choice)

Steps:

  • Onions: melt butter in saucepan over medium-high heat. Add onions and saute, stirring frequently, until tender, about 5-6 minutes. Add 3/4 cup beer, sugar, and salt. Cook until all the beer has been absorbed by the onions and they begin to brown slightly, about 18 minutes. Add the remaining 1/4 cup beer and bring to a simmer. Keep onions warm.
  • Burgers: In a large bowl, thoroughly combine the ground chuck, Tabasco sauce, Worcestershire sauce, and salt and pepper. Gently form into 4 patties, handling as little as possible so as not to make the burgers tough.
  • Grill burgers to your desired degree of doneness.
  • Toast buns on the grill.
  • Serve burgers on the toasted buns topped with the cheese, beer braised onions and ketchup.

Nutrition Facts : Calories 769.4, Fat 47.7, SaturatedFat 22.6, Cholesterol 161.3, Sodium 1179, Carbohydrate 33, Fiber 1.5, Sugar 5.4, Protein 45.6

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.

STEAK WITH BEER-BRAISED ONIONS



Steak with Beer-Braised Onions image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 slices bacon, chopped
2 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
3 sprigs thyme
Kosher salt and freshly ground pepper
1 12-ounce bottle brown ale
1/2 cup low-sodium beef broth
6 ounces extra-wide egg noodles
1/2 cup frozen peas
2 tablespoons unsalted butter
4 cube steaks (about 1 1/4 pounds)
2 tablespoons chopped fresh parsley

Steps:

  • Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add 1 tablespoon olive oil, then add the onion and cook until softened, about 3 minutes. Add the thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is lightly browned, about 5 more minutes. Add the beer, reduce the heat to medium and simmer until reduced by three-quarters, about 15 minutes. Increase the heat to high, pour in the beef broth and simmer until thickened, about 2 more minutes; season with salt and pepper. Discard the thyme.
  • Meanwhile, bring a pot of salted water to a boil. Add the noodles and cook as the label directs, adding the peas in the last 2 minutes of cooking. Drain and return to the saucepan. Stir in 1 tablespoon butter and season with salt and pepper; keep warm.
  • Season the steaks with salt and pepper on both sides. Heat the remaining 1 tablespoon each olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, cook the steaks until lightly browned and just cooked through, about 1 minute per side. Serve with the noodles; top with the braised onions and parsley.

Nutrition Facts : Calories 580, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 159 milligrams, Sodium 537 milligrams, Carbohydrate 38 grams, Fiber 3 grams, Protein 39 grams, Sugar 4 grams

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 BRISKET WITH ONIONS



Beer-Braised Brisket With Onions image

Clipped from a cooking magazine. I also saw it on epicurious.com. The cook's note associated with the recipe stated: Brisket improves in flavor if braised 2 days ahead, cooled in sauce, uncovered then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with the sauce in a shallow baking pan, covered, for 45 minutes.*Cover the meat in the liquid as much as you can while cooking to avoid the meat from drying out. I tried to add more beer and balsamic later but it didn't taste the same. I think beef broth or water would have been a better choice to get more liquid for gravy.

Provided by Oolala

Categories     Roast Beef

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 9

1 (3 1/2-4 lb) beef brisket, trimmed of fat
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 lbs onions, halved lengthwise, thinly sliced lengthwise (6 cups)
1 turkish bay leaf (or 1/2 California bay leaf)
1 (12 ounce) bottle beer, not dark
1 beef bouillon cube, crumbled
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F.
  • Pat brisket dry and sprinkle with salt and pepper.
  • Heat oil in 6-8 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 meat to a platter.
  • Cook onions with bay leaf in the fat remaining in pot over moderate heat, stirring occasionally, until golden, 10-12 minutes.
  • Remove from heat and transfer half the onions to a bowl.
  • Arrange brisket over onions in the pot and then top with the remaining onions from the bowl so the meat is covered with half the onions under and half the onions over the meat.
  • Add the beer, bouillon and vinegar to the pot (liquid should come about halfway up sides of meat) and bring to a boil.
  • Cover pot (make sure hanle on pot lid is oven proof) and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.
  • Cool in sauce, uncovered about 30 minutes.
  • Transfer brisket to a clean cutting board. Skim off any fat from sauce and season to taste with salt and pepper.
  • Slice meat across the grain and serve with the sauce.

Nutrition Facts : Calories 717.2, Fat 56.2, SaturatedFat 21.7, Cholesterol 144.9, Sodium 426.8, Carbohydrate 13.2, Fiber 1.6, Sugar 4.9, Protein 35

BEER-BRAISED BEEF AND ONIONS



Beer-Braised Beef and Onions image

This is a simple and flavourful recipe from this month's "Gourmet Magazine" (Feb. 2009). "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." It's also great sided with mashed potatoes. Cooks' note: Beef improves in flavor if made at least 1 day ahead (up to 4 days) and chilled in sauce (covered once cool). Discard solidified fat. To reheat, remove meat from sauce and slice, then spoon gelled sauce over meat in a shallow baking dish. Cover tightly with foil and heat in a 325°F oven, about 45 minutes. Alternatively, you can reheat meat, unsliced, in sauce.

Provided by blucoat

Categories     Stew

Time P4DT40m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs onions, halved lengthwise, then sliced lengthwise 1/4 inch thick
1 (5 lb) boneless beef chuck roast, tied
2 tablespoons vegetable oil, divided
2 turkish bay leaves or 1 california bay leaf
2 (12 ounce) bottles pilsner-style beer, such as Budweiser
2 tablespoons red wine vinegar

Steps:

  • 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.

Nutrition Facts : Calories 534.1, Fat 20.8, SaturatedFat 8.2, Cholesterol 187.1, Sodium 240.3, Carbohydrate 19.9, Fiber 2.9, Sugar 7.2, Protein 62.2

BEER BRAISED ONIONS



Beer Braised Onions image

The aroma of these onions when they are cooking will draw all the family into the kitchen. Whenever I cook these onions, customers always point out the amazing aroma. These onions are great with meats, run through vegetable dishes, or baked into your favorite dough. With a fantastic flavor, every one will be picking at the onions.

Provided by Bittersweet Chef

Categories     Onions

Time 1h5m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 8

4 -5 large onions
0.5 (116 ounce) bottle beer
1/4 cup olive oil
1 tablespoon whole grain mustard
1/4 cup balsamic vinegar
1 teaspoon garlic
1/3 cup brown sugar
salt & pepper

Steps:

  • Slice the onions and put in a bowl with the rest of the ingredients and combine well.
  • Spread the onion mix on a baking tray and cover.
  • Cook in a moderate over 350 degrees F. for about 45 minutes or until soft stirring occasionally.

Nutrition Facts : Calories 225.8, Fat 6.9, SaturatedFat 1, Sodium 37.5, Carbohydrate 25.2, Fiber 1.3, Sugar 13.3, Protein 2

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