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When I was little, Saturday nights at my grandma’s house almost always smelled like onions slowly turning gold in a big cast-iron skillet. She didn’t fuss with fancy recipes — just good, hearty food that made your belly warm and your shoulders drop a few inches.
These days, whenever I braise brats in the oven — tucked into a bed of soft onions and sweet apples, bubbling away in good beer — I swear I hear her humming along with the radio in the next room.
This dish is nothing complicated, but goodness, does it taste like home.
A Midwest Classic with a Little Extra Hug
We all know brats are a staple around here — from cookouts in July to tailgate parties when the leaves turn. But sometimes, you want that bratwurst goodness without firing up the grill or standing out there in the drizzle, wrapped in a sweatshirt three sizes too big.
That’s where this oven version comes in. The onions melt down, the apples get all soft and sweet, and the brats soak up that beer and broth like they know what’s good for them. Dijon mustard sneaks in just enough tang to balance the sweetness.
Simple. Reliable. Worthy of second helpings.
What You’ll Need (Nothing Fancy, Promise)
Serves: 4–6 (depending on how hungry folks are — or how many teenagers are lurking around the kitchen)
Ingredients:
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2 tablespoons olive oil
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2 tablespoons butter (real butter, none of that fake stuff)
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2 big yellow onions, thinly sliced
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2 apples — I like Honeycrisp or Braeburn — cored & sliced
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3 garlic cloves, minced
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6 bratwursts
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1 cup good beer — nothing fancy, just what you’d drink
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1 cup beef broth
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2 tablespoons Dijon mustard
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Salt & black pepper
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A sprinkle of chopped fresh parsley if you feel fancy
How It All Comes Together
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First, preheat your oven to 350°F (175°C). Get that Dutch oven or big oven-proof skillet ready — you want something with a lid or high sides.
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Warm the olive oil and butter over medium heat until the butter’s melted and smelling buttery.
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Toss in the sliced onions and apples. Stir them now and then — you want them golden and soft, not burnt or rushed. This might take 20–25 minutes, but it’s worth it.
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Stir in the garlic and let it get fragrant — about a minute.
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Nestle your brats right on top, pressing them down into that bed of sweet onions and apples.
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Pour in the beer and broth, then whisk in the Dijon mustard. Add a good pinch of salt and pepper — taste and trust your gut.
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Let it come up to a soft simmer on the stovetop, then pop the whole thing into your oven, uncovered.
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Bake for 30–40 minutes, until the brats are cooked through and juicy and the house smells so good the kids keep asking, “Is it ready yet?”
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Sprinkle with fresh parsley if you like — or skip it. Nobody at my table complains either way.
What to Serve It With? Comfort, That’s What.
The beauty of this dish is you don’t have to fuss too much with sides. I love it with buttery mashed potatoes — they soak up every last drop of that beer-onion gravy.
A warm potato salad works great too, especially if you toss in a handful of crispy bacon bits. Or if you’re aiming for something lighter, a crunchy green salad on the side does wonders to cut through the richness.
Soft pretzels, a chunk of good sourdough, or even a couple of dinner rolls are handy for swiping up the sauce. Honestly, it’s your kitchen — run with whatever makes you happy.
Little Ways to Make It Yours
I always say recipes are more like suggestions than commandments — so here’s how to make this one your own:
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Like it spicy? Drop in a pinch of red pepper flakes or slice up a fresh jalapeño with the onions.
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No beer on hand? Swap it for apple cider — it’s lovely with the apples. Or just use more broth.
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Feeding gluten-free folks? Pick a gluten-free beer and broth, and match it with gluten-free sides.
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Not a pork person? Chicken brats or turkey sausages hold up beautifully here too.
From My Oven to Yours
There’s something about recipes like this — no bells and whistles, no hard-to-find ingredients, just real food that fills the house with good smells and brings people to the table.
So next time you’re craving that taste of summer brats but don’t feel like hauling out the grill, pour yourself a glass of that same beer, pop these brats in the oven, and watch how fast they disappear.
