FOOD

Craft & Cuisine: Milwaukee

In Milwaukee, Megan Mitchell visits Lakefront Brewery to tour the facilities and sample their beers with Executive Chef Kristin Hueneke. Inspired by the unique flavors, Megan gathers local sausages and other fresh produce from Meijer to create a one-of-a-kind dinner paired with Lakefront Brewery Beer. Sponsored by Meijer.

FOOD

Craft & Cuisine: Milwaukee

In Milwaukee, Megan Mitchell visits Lakefront Brewery to tour the facilities and sample their beers with Executive Chef Kristin Hueneke. Inspired by the unique flavors, Megan gathers local sausages and other fresh produce from Meijer to create a one-of-a-kind dinner paired with Lakefront Brewery Beer. Sponsored by Meijer.

Ingredients

  • 1 yellow onion, peeled and halved
  • 2 to 3 bottles East Side Dark Lager
  • 5 beer brats
  • 1 tablespoon butter
  • 1 large yellow onion, peeled and sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup beef broth
  • 1/4 cup East Side Dark Lager
  • 2 tablespoons brown sugar (more to taste)
  • 4 to 5 naan flatbreads
  • 1 tablespoon olive oil
  • 2 teaspoons grated Parmesan
  • 1 cup shredded Gruyere
  • 1/2 cup shredded mozzarella
  • 1 tablespoon fresh thyme
  • Polish mustard or dipping sauce, to serve

Steps

  1. For the brats: In a saucepan, combine onions and beer. Bring to a boil and add brats. Boil brats until internal temperature reaches 145 degrees, approximately 5 to 10 minutes.
  2. Remove brats from beer. Discard beer and onions. Let brats rest for 10 minutes.
  3. Slice brats on a bias into 1/4-inch slices and set aside.
  4. For the onions: In a medium skillet over medium-high heat, melt butter. Add onions, salt and black pepper. Toss the onions frequently, using a spatula occasionally to scrape the bottom of the pan. Repeat this process for approximately 12 minutes until onions start to brown.
  5. Once onions are beginning to brown, alternate adding beer and beef broth two tablespoons at a time to deglaze the bottom of the pan. Continue to scrape the bottom of the pan and stir until all the liquid is evaporated and the onions are a nice deep brown.
  6. Add brown sugar, taste for desired sweetness, and add more sugar if needed. Remove from heat.
  7. For the flatbread: Preheat oven to 375 degrees.
  8. Place naan bread on a greased sheet pan. Brush outer edges of flatbread with olive oil.
  9. Top naan bread from edge to edge with Parmesan, Gruyere, mozzarella, caramelized onions, sliced brats and fresh thyme.
  10. Bake for 12 minutes or until cheese has begun to brown and edges of naan bread appear crispy and brown.
  11. Cut into slices and serve with Polish mustard or any favorite dipping sauce.