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.

Currywurst Sauce Recipe

Commonly in Germany this sauce is served as a topping on pork sausage or French fries. You could use it like you use ketchup and it is essentially a seasoned ketchup.

Sausage covered in Currywurst with Fries

I made this sauce for the first time recently and served it on President's Choice Oktoberfest and Bratwurst sausages, and it went very well.  It would also go well on Knackwurst or Wieners.  This type of sauce has its own museum in Berlin and it is estimated Germans eat 800 million Currywursts a year  It takes about 40 minutes to make this sauce and you will have enough for more than a dozen sausages. 

Currywurst Museum in Berlin

Currywurst Sauce Recipe
Ingredients:
	1 Large Sweet or Yellow Onion, finely chopped
	2 TBSP Canola Oil
	1 TBSP Curry Powder
	1 TBSP Hot Paprika
	400ml Canned Crush Tomatoes (half a can)
	1/2 Cup Sugar
	1/4 Cup Red Wine Vinegar
	1/2 TSP Salt
Steps:
	1) Heat canola in a saucepan over medium heat.  Add onion and cook until soft, about 10 minutes.  Stir fairly often to prevent burning.
	2) Add curry powder, paprika and cook for 1 minute more, stirring constantly.
	3) Pour in tomatoes, red wine vinegar, salt, and bring to a boil.  Stirring occasionally.
	4) Reduce heat to low and simmer for 25 minutes, stirring occasionally.  Sauce will become thickened.

Note: This recipe can be made hours ahead and reheated.  It keeps well in the fridge for a week.

Ingredients for Currywurst Sauce

Step 1: Frying the Onions with the Ingredients Measur

Step 3: Bringing Currywurst Sauce to a Boil

Currywurst Sauce Thickened and Ready to Serve

What I learned making this sauce:

• That sometimes I get too hungry and forget to take a picture of the final product to share.  This is the second time I have done that.  I got the first two images off of Google.