Pale Ale Beer (or stock or water), enough to cover brats
1 Tbsp. Butter
1 Tbsp. Olive Oil
Salt & Pepper
Peel the onions and slice them in half from stem to stem. Put them cut side down and cut them into 1/2" slices. Place the brats and onions in a cast iron pan or sauté pan and cover them with beer. Place over medium-low heat, cooking (not boiling!) until the brats reach an internal temperature of 155 degrees; be sure to flip the brats halfway through cooking. Using a slotted spoon, transfer the brats and onions to a plate and let cool. Clean and dry the pan, and add the butter and oil to the pan, setting it over medium-high heat. Once the butter starts to foam, add the onions, brats and some salt and pepper. Turn the onions often until they’re slightly caramelized and flip the brats once they’ve seared on one side, allowing them to sear on the other side and warm through. Serve the brats and onions with a side of sauerkraut or pretzel bread.