Oven Baked Brats With Roasted Onions

You know, there’s something truly magical about the aroma of roasted onions and hearty bratwurst wafting through the kitchen. It takes me back to Sunday afternoons at my grandmother’s house, where the whole family would gather around a big table filled with delicious home-cooked meals. These Oven Baked Brats with Roasted Onions were always a crowd-pleaser, turning an ordinary day into a special occasion. It’s not just about the food, but the memories and warmth that come with it.

I remember the first time I tried making these on my own. I was a bit nervous, hoping I could do justice to Grandma’s recipe. But as it turns out, this dish is incredibly simple to make—perfect for even a novice cook like me was back then. Just a few straightforward steps, and you’ll have a mouth-watering meal that’s sure to impress family and friends alike. And the best part? It’s all done in one skillet, which means minimal cleanup. Now that’s a win-win in my book!

This recipe is a staple in our household, especially during the cooler months when you crave something hearty and comforting. The combination of juicy, savory bratwurst and sweet, caramelized onions is a match made in culinary heaven. Plus, with the tangy kick of apple cider vinegar, it’s a flavor explosion that’ll have everyone asking for seconds. So, whether you’re planning a casual dinner or a festive gathering, these oven-baked brats are sure to steal the spotlight. Ready to give it a go? Let’s dive into the recipe.

How to Make Oven Baked Brats with Roasted Onions

Click here to get printable version

Ingredients:

• 5 links of German-style bratwurst
• 2 large red onions, cut into 3/4” wedges
• 2 teaspoons brown sugar
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons apple cider vinegar

Directions:

1. Kick things off by setting your oven to preheat at 425°F. Position the rack at the top.
2. In a large bowl or directly in your cast iron skillet, combine the onion wedges with brown sugar, olive oil, salt, pepper, and apple cider vinegar. Toss everything until it’s well coated.
3. Spread the onion mixture out in your skillet, ensuring an even layer.
4. Arrange the bratwurst on top of the onions, then carefully place the skillet into the preheated oven.
5. Roast for about 15 minutes. Then, toss the onions and flip the sausages for even cooking. Roast for another 15 to 25 minutes until the onions are lightly caramelized and the bratwurst have an internal temperature of 165°F.
6. Once done, remove from the oven and let the skillet cool for a few minutes before serving.

Don’t Have Red Onions? Here’s What to Use Instead

If red onions aren’t on hand, feel free to swap them with yellow or white onions. They add a slightly different flavor but still caramelize beautifully. For a milder taste, use sweet onions. You can also experiment with shallots for a more delicate sweetness. Each of these will complement the bratwurst nicely without altering the essence of the dish.

Preserving Oven Baked Brats with Roasted Onions for Later Enjoyment

Leftovers can be a blessing for those busy weekdays. Store your bratwurst and onions in an airtight container in the fridge for up to three days. For longer storage, freeze them for up to three months. When you’re ready to enjoy them again, simply reheat in the oven at 350°F until warmed through, or give them a quick zap in the microwave.

Perfect Pairings for Oven Baked Brats with Roasted Onions

These brats make a wonderful main course for any meal. Serve them with a side of creamy mashed potatoes, tangy sauerkraut, or a fresh green salad to balance the richness. For drinks, a cold German beer or a crisp apple cider will complement the flavors perfectly. For a touch of color, garnish with freshly chopped parsley.

Cooking Hacks to Elevate Oven Baked Brats with Roasted Onions

To get the most out of your brats, try pricking them with a fork before cooking to help release the juices and absorb all those luscious flavors. If you’re aiming for a deeper caramelization on the onions, consider pre-cooking them on the stovetop for a few minutes before baking. And remember, a good-quality bratwurst will make all the difference, so choose wisely!

Seasonal Twists for Oven Baked Brats with Roasted Onions

Incorporate seasonal vegetables like bell peppers or cherry tomatoes during the summer months for added color and taste. In the fall, try adding sliced apples or pears for a hint of sweetness. During winter, roasted root vegetables like carrots and parsnips can add heartiness to the dish, making it even more comforting.

FAQs:

Can I use pre-cooked bratwurst for this recipe?

Yes, you can use pre-cooked bratwurst. However, the cooking time will be shorter since they only need to be reheated. Keep an eye on them and remove them from the oven once they’re heated through, to avoid drying them out. The onions should still be cooked until they are soft and caramelized.

Is it necessary to use a cast iron skillet?

While a cast iron skillet is ideal for even heat distribution and achieving a great roast, you can use a regular oven-safe baking dish if you don’t have one. Just make sure the dish is large enough to hold the onions and bratwurst in a single layer for even cooking.

What other types of sausages can I use?

If you’re not a fan of bratwurst, feel free to experiment with other sausages like kielbasa, Italian sausage, or even chicken sausages. Just be mindful of the different cooking times they may require. Always check the internal temperature to ensure they’re cooked properly.

Can I prepare this dish in advance?

Yes, you can prepare the onions in advance and store them in the fridge. When you’re ready to cook, simply assemble the dish with the bratwurst and proceed with the baking steps. This makes it a convenient choice for meal prepping or entertaining guests.

How can I make this dish spicier?

If you enjoy a bit of heat, try adding some red pepper flakes or sliced jalapeños to the onion mixture. You could also use spicy bratwurst varieties to pack an extra punch. Adjust the spice level to your preference, keeping in mind the balance of flavors.

Can I use different types of vinegar?

Absolutely! While apple cider vinegar adds a lovely tang, you can use balsamic vinegar for a more robust flavor or red wine vinegar for a deeper taste. Each type of vinegar will bring its unique twist to the dish, allowing you to customize the flavor profile.