Oven Braised Beer Brats with Caramelized Onions

Heat the oven to 350 degrees. Melt the butter and olive oil in a large oven proof pan over medium heat. Turn the heat up to medium high and brown the brats on all sides, then set them aside.

Reduce heat and add the sliced onions to the fat in the pan. Cook them slowly, stirring occasionally, until the onions are soft and golden brown. Take your time with this as the slower you cook the onions, the more flavor they will develop. Plan on this step taking at least 30 minutes.

When the onions are caramelized, increase the heat and add the garlic, cooking and stirring for 1-2 minutes.

Nestle the browned bratwurst into the caramelized onions, leaving space between them.

Mix the Dijon mustard into the beef broth and pour it over the onions and bratwurst in the pan. Then pour the beer over all until the brats are mostly covered in liquid. You will likely have beer remaining -- offer it to Dad while he waits for dinner to finish cooking. He'll like that.

Bring the liquid in the pan to a simmer, then transfer the pan to the oven. Braise for 30-40 minutes.

Serving Suggestion: Serve brats and onions on sturdy toasted buns. And more beer.