Guinness Caramelized Onions (Gourmet Burger or Sausage Topping)

With the BBQ season starting and the gorgeous weather we had of late, it is time to have meals out on the patio.  This is one of my favorite burger toppings and it works great combination with some old cheddar.  This topping is also great with Oktoberfest/Bratwurst/Knackwurst sausage or back bacon.  This recipe makes about enough for 12 Burgers or Sausages and in the multiple times I have brought it to other peoples homes or camping; the container is always empty when I leave.

Guinness Caramelized Onions

This recipe can made the day prior and will keep in air tight container in the fridge for several days.   It takes about an hour to make, but once the onions are simmering you just have to occasionally stir.  When I made this I kept myself busy watching a movie.

Guinness Caramelized Onions
Ingredients:
	2 Large or 3 Medium Sweet (White) Onions or Vidalia -Sliced
	1 TBSP of Butter
	1 TBSP of Packed Brown Sugar
	1 TBSP of White Wine Vinegar
	1 TSP Worcestershire Sauce
	1/4 TSP Sea Salt
	1/4 TSP Pepper
	1 Cup (250 ml) of Guinness Beer or Dark Ale
Steps:
	1) Heat large fry pan to medium heat and add butter to melt.
	2) Add onions and fry at medium heat, stirring often, until softened, about 10 minutes.
	3) Add brown sugar, vinegar, Worcestershire sauce, salt, and pepper; continue to cook for 3 minutes. Continue to stir
	4) Poor in Guinness Beer and bring to a boil; reduce heat from medium high to medium-low.  Cook uncovered and occasionally stirring until onions are golden and liquid has evaporated.  Approximately 30 minutes.
	5) Let cool in open container or bowl. Once cooled, put in an airtight container and refrigerate until needed.  Onions will keep for several days.  Or serve hot onions when ready on a burger, sausage, etc.

Ingredients for Guinness Caramelized Onions

Step 2: Frying the Onions

Step 3: After adding Brown Sugar, White Wine Vinegar, etc

Step 4: Prior to adding Guinness Beer

Step 4 (Continued): The Onions Reducing

The Onions Now Reduced and Ready to be Served

The Final Product

Substitutions:

• The beer need not be Guinness; but I would use a dark ale.
• For a slightly different flavor, omit the Worcestershire sauce and add a bay leaf with the beer and a pinch more sea salt.  Remove the bay leaf once liquid in the pan is mostly simmered off.

What I have Learned Making This Recipe:

• If you light a candle near the cutting board this helps to neutralize the compound in onions that irritates your eye.  If you frequently cut onions overtime you will become immune.
• Your hole house could smell like onions.  I suggest closing doors to your various rooms and running your kitchen exhaust fan on maximum.  

Other Condiment Recipes:

I have published two other of my favorite burger/sausage toppings if you are interested in previous blogs.

• Currywrust Sauce Recipe
• Creamy Horseradish (aka Horseradish Aioli)

Thoughts? Suggestions?  What is your favorite fancy burger topping?  Add your comments below.

Slow Cooker Carbonnade Beef Pot Roast

This recipe is a modification of a Belgian Beef Stew and is perfect for dinner on a cold Winter's day.  This recipe combines a few of my favorite things beef, beer and bacon.   The recipe takes about 45 minutes of prep time and about 8 hours in the crock pot.  I suggest serving this pot roast on bed of mashed potatoes and it makes excellent leftovers as a hot open face sandwich.  This recipe serves about 8 hungry adults and I suggest serving it with dark beer or a bold red wine. 

Carbonnade Beef Pot Roast served on bed of Mashed Potatoes

Slow Cooker Carbonnade Beef Pot Roast
Ingredients:
	4 Slices Bacon, thinly sliced
	2 TBSP (30ml) Butter
	4 Sweet Onions, thinly sliced
	1 Cup (250ml) Brown Ale or Porter Beer
	1 TBSP (15ml) packed Light Brown Sugar
	5 Cloves Garlic, Minced
	1/2 TSP Salt
	1/2 TSP Pepper
	3 lbs (1.35kg) Beef Pot Roast (Top, or bottom blade, or Crossrib)
	1/2 Cup (125ml) Sodium-Reduced Beef Broth
	3 TBSP Cornstarch
Steps:  (Note onions can be made ahead and refrigerated for up to 3 days.)
	1) In a large fry-pan, cook bacon pieces over medium-high heat, stirring occasionally, until crisp, about 4 minutes.  Remove bacon pieces and set aside in paper towel to remove excess grease.  Remaining bacon fat drain from fry-pan in to an empty can and discard.
	2) In same fry-pan now add 2 TBSP of butter and let melt at medium-high heat.  Add thinly sliced onions and let cook until softened, about 5 minutes.
	3) Add brown sugar and beer; cook, stirring occasionally , until no liquid remains and onions are golden brown on medium heat.  This takes 30 to 35 onions.  (You are caramelizing the Onions.)  Stir in bacon pieces at the end.
Steps: (Making the Roast)
	4) In a large bowl combine minced garlic, salt and pepper.  Take beef roast and dry with paper towels.  Add roast to bowl and rub with seasonings.
	5) Add roast to crock pot.  Pour Onions/Bacon mixture on top of roast.  Add beef broth.
	6) Set crock put on low and cook for 7 to 8  hours, until beef is tender.
	7) Remove roast from pan and set on cutting board.  Tent with aluminum foil for 10 minutes prior to slicing.  Leave beef juices in crock pot to make gravy.
	8) Turn crock pot to high.  In a cup mix 1/2 cup of cold water with 3 TBSP Cornstarch.  Add to crock pot.  Whisk gravy and cook for 10 minutes on high until gravy has thickened.
	9) Serve beef as 1 cm thick slices with gravy poured on top.  I suggest serving it on top of a bed of mashed potatoes.

Leftovers will keep easily 3 days in the refrigerator.  I suggest storing the gravy and beef separately, reheating separately for the tastiest leftovers. 

Ingredients for Slow Cooker Beef Carbbonade

Steps 2 and 3: Making Caramelized Onions

Step 3: Onions are cooked down and now Caramelized

Step 4: Seasoned Roast in the Crock Pot

Step 5: Roast in the Crock Pot covered in Caramelized Onions and Bacon

Step 9: Roast after cooling 10 minutes and prior to Cutting

The Finished Product

What I've learned in making this stew:

• Beef slow cooked in juices over a long period of time comes out very similar to pulled pork; it just falls apart in a good way.
• The caramelizing of the onions (step 1 to 3) can be used as a topping in other recipes such as on burgers, sausages, steak or on back-bacon sandwiches.

Comments, thoughts or suggestions?  Please add them below.