- 1/4 C beer
- 3 T Dijon mustard
- 1 tsp dried thyme
Mix the beer, mustand, and thyme to make a dressing.
- 1 large red onion
- salt
- oil
Cut onion into thin slices, then caramelize it with the oil and salt. Once it's nicely browned, add half the dressing and cook a bit more.
- 3 bratwurst, halved lengthwise
- 2 slices caraway rye bread
Brown the bratwurst and toast the rye bread. Brush the toast with dressing, then top with bratwurst followed by onions. Drizzle the remaining dressing on top.
The recipe this is based on uses thicker slabs of onion and cooks everything on a barbeque or grill. This keeps everything together better, and lets you eat the results as open-faced sandwiches. I find it much easier to do everything on the stovetop, but the result is messier and needs a knife and fork.
The recipe above is for two people, but can be easily multiplied. You'll want one slice of bread, three bratwurst halves, and half an onion per person.