When Oktoberfest rolls around, it’s time to celebrate all things Bavarian, and Cheesy Sauerkraut Beer Onions is my new favorite dish. This savory side is a delicious fusion of flavors. Stuffed onion dishes may seem complicated. However, they are super simple to make.
Cheesy Sauerkraut Beer Onions are the epitome of comfort food with a Bavarian twist. Red onions, known for their subtle sweetness and vibrant hue, are carefully hollowed out to create a vessel for a delectable filling. What makes these onions truly special is the marriage of gruyere cheese and sauerkraut soaked in beer.
Gruyere cheese, with its nutty and slightly sweet flavor, melts to perfection, infusing each bite with rich creaminess. Sauerkraut, or fermented cabbage, is known for its tangy, sour notes. Furthermore, it gets a beer and vegetable broth bath that adds a distinct flavor twist to the dish.
This side dish offers more than great flavor. Moreover, it brings the essence of Oktoberfest right to your plate. The sauerkraut and beer combination pays homage to the rich beer culture that defines Oktoberfest. Whereas, the gruyere cheese adds a touch of luxury to the traditional festival fare.
Furthermore, the presentation of these stuffed onions is a spectacle in itself. The vibrant red onions, lovingly stuffed and baked to perfection, are mouthwatering.
Cheesy Sauerkraut Beer Onions are a must-try for anyone looking to celebrate Oktoberfest in style. These stuffed onions encapsulate the heartiness and sophistication of Bavarian cuisine. Consequently, this makes them the perfect addition to your Oktoberfest menu.
Whether you’re hosting a festive gathering or simply craving a taste of Oktoberfest at home, this recipe will elevate your culinary experience. Regardless, transport yourself to the heart of the Bavarian celebration! Enjoy the rich flavors and warm comforts of this dish as you raise your glass to toast the spirit of Oktoberfest!
Cheesy Sauerkraut Beer Onions
Ingredients
- 8 small-med red onions
- 1 14.5 oz can of sauerkraut 1/4 cup liquid reserved
- 2 tablespoons olive oil
- 1+1/2 cups shredded gruyere cheese
- 1 +1/4 cup vegetable broth
- 1 cup beer
- 1 teaspoon sugar
- kosher salt and freshly ground pepper.
- Vegetable oil for oiling casserole dish and brushing.
Instructions
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Peel the onions and blanch them in salted water for 10 minutes. Drain them and pat dry.
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Drain the sauerkraut reserving 1/4 of the liquid.
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When the onions are cool enough to handle, cut the top off of each onion. Set the lids aside.
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Use a sharp paring knife to scoop out the insides of each onion. You should have no more than 2 onion layers remaining. If both are very thick, remove one. Chop the onion flesh into small pieces.
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Heat the oil in a large skillet.
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Add the onion pieces and cook until they start to brown.
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mix in the the sauerkraut kraut
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Add the reserved sauerkraut liquid, 1 cup of broth and beer to the pan.
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Sprinkle the sugar over the top.
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Season with salt and pepper.
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Bring to a boil. turn the heat down and let simmer for 10-15 min.
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Preheat the oven to 350 degrees F.
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Coat a large casserole dish with vegetable oil.
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Remove the skillet from the heat and fold in 1 cup of the shredded cheese.
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fill the onion shells with the mixture and place them in the oiled casserole dish.
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Sprinkle the remaining 1/2 cup shredded cheese over the top.
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Cover each onion with the reserved previous cut lids.
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Pour the remaining 1/4 cup of broth and any leftover liquid from the pan over the top.
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Bake 35 minutes.
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Remove the casserole dish from the oven.
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Brush the tops of the onions with vegetable oil.
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Place the casserole dish back in the oven and bake for the remaining 10 minutes.
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Remove from oven. Push the onion lids off to the side.
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Spoon the sauce from the casserole dish over the onions.
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Replace the lids and serve.
Like these Cheesy Sauerkraut Beer Onions? Also, check out some of these other delicious recipes:
CHEESY BACON-WRAPPED HORSERADISH POTATOES
MUNICH BEER CREAM
BEEF-STUFFED SWEET ONIONS IN BEER SAUCE
Bavarian Pretzel Sou
