Sous vide onions in beer

Sous vide onions in beer

Sous vide caramelized onions are sweet and will melt in your mouth.  For some reason, many people don’t know how easy it is to make caramelized onions at home. They taste great on almost anything (see ideas below). And you can serve them hot or chilled.

The sous vide methods is one of the easiest ways to cook them.

What to do with caramelized sous vide onions…

  • Add onions to pasta, sandwiches, pizzas, anything! 
  • Freeze in ice cube trays and add to sauces. 
  • Serve them on crackers with cheese for a delicious snack. 

These onions are restaurant quality. The truth is, the traditional stove-top method isn’t difficult, but it requires constant stirring and monitoring over an extended period of time. 

The sous vide makes it easier to caramelize onions.

The sous vide method lets you set and forget the onions. Perfect for busy people who want to eat delicious food.

Sous vide onions in beer recipe

Is there anything you can’t sous vide? This recipe for caramelized sous vide onions in beer adds bold flavor to pasta dishes, sandwiches, pizzas, and sous vide sauces. 

  • 1 tbsp olive oil
  • 2 garlic cloves (minced)
  • 2 yellow onions (sliced thin)
  • S+P
  • 1 cup beer (lager or sub broth)
  1. Program the sous vide to 185 degrees.
  2. Heat the olive oil in a pan over medium heat for one minute. Add garlic and onion to the pan. Season with s+p. Stir regularly for 5 minutes.
  3. Add beer and reduce to medium-low for 5 minutes.
  4. Pour mixture in a vac seal bag. Sous vide at 185 degrees for 2 hours.
  5. Transfer mixture to a pan on medium heat to cook out any remaining liquid. Serve hot or chilled.

These slow-cooked sous vide onions taste great on sausage sandwiches and sous vide flat iron steak dishes. 

Sous vide sausage and onions hoagie

Sous vide sausage and onions hoagie

This sandwich recipe is delicious year-round. But football season is the perfect excuse for easy sous vide sausage and onions on hoagie rolls. They are inexpensive to make and you can sous vide them in bulk. The result is a sandwich more flavorful than the kind they sell at the stadium. Win-win!

Don’t have a sous vide machine yet? You can boil or fry the sausages on the stove. But, nothing beats a sous vide! 

Serve sous vide sausage and onions on a hoagie for the ultimate game day sandwich.

There’s a sausage for every foodie. Some of the most popular varieties are Polish, Italian, and Spanish chorizo. They all taste great with onions and dijon mustard. Cooking them sous vide style guarantees they won’t dry out.  

The prep for this dish is quick. After a few minutes on the stove, the sausages and onions cook sous vide style for two hours.

As the onions sweat in the sous vide bag, the flavors mix with the “beer juice”. After the sous vide process is complete, the liquid and onions simmer for a few minutes in a pan to finish off.

The sausages are fried on the stove or in a grill pan while the hoagie rolls toast in the oven.

For a version of this hoagie with red peppers, see this recipe for sous vide sausage, peppers and onions.

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Sous vide sausage onions slow cooked german food 4-min

Sous vide sausage and onions recipe

Serve up a sous vide sausage and onion hoagie for the ultimate game day sandwich. Use Polish, Italian, or chorizo sausage. Top with onions + dijon mustard. Also see this version with red peppers - http://www.sipbitego.com/sous-vide-sausage-peppers-onions 

Course Dinner, Game Day
Cuisine American, Italian, polish

Ingredients

  • 1/2 tbsp olive oil
  • 1 clove garlic minced
  • 1 yellow onion sliced thin
  • S+P
  • 1 cup beer lager or sub broth
  • 2 sausages raw
  • 2 hoagie rolls buttered
  • Dijon mustard

Instructions

  1. Program the sous vide to 140 degrees.
  2. Heat the olive oil in a pan over medium heat for one minute. Add garlic and onion to the pan. Season with s+p. Stir regularly for 5 minutes.
  3. Pour beer in the pan and reduce to medium-low. After 5 minutes, transfer the onions and beer juice to a sous vide bag. Add the sausages to the bag and sous vide at 140 for 2 hours.
  4. In the final half hour, set the oven to 375 degrees. Toast the buttered hoagie rolls for 5-10 minutes.
  5. When the sous vide timer goes off, set aside the sausages. Transfer the liquid and onions to a pan and reduce to medium until the juice evaporates.
  6. Grill or pan-fry the sausages for 1 minute on each side. Slice in half before serving on a hoagie with dijon mustard and onions.
Sous vide sausage peppers and onions

Sous vide sausage peppers and onions

Perfect for a crowd on game day. Easy enough for a weeknight dinner. This recipe for hoagies with sous vide sausage peppers and onions is simple and gourmet.

Sous vide any sausage

Chicken sausage, bratwurst, Italian sausage, chorizo. They all taste great on a hoagie and will make hungry football fans happy.

These sausages are juicy, juicy, juicy!

If you don’t own a sous vide machine, you can boil or fry the sausage. But the sous vide cooking method is incomparable. It’s gourmet comfort food at home. This style of cooking makes the sausage super juicy. The beer-infused roasted red peppers and caramelized onions could be a dish of their own.

In this recipe, the sous vide sausage peppers and onions cook in a beer marinade.

If you’re not feeling boozy, substitute the beer with a broth.

After the sausages finish cooking in the sous vide bag, they need 1-2 minutes on a hot grill or frying pan. The delicious “beer juice” that remains in the sous vide bag cooks off on the stove. Pour the remaining liquid, peppers and onions in a hot pan and cook until the juices evaporate.

Slice the sous vide sausage in half before serving on a toasted hoagie roll. Dijon mustard and cheeses like provolone or American are worthy toppings. Pile heaping amounts of caramelized onions and roasted red peppers on top of the sausage. 

The messier, the better.

Mix leftover ingredients with eggs for breakfast… sous vide sausage, peppers, and onions make delicious omelets!

Sous vide sausage peppers and onions

Serve sous vide sausage peppers and onions on hoagies for game day football parties, large groups, and easy weeknight dinners.

  • 1/2 tbsp olive oil
  • 1 clove garlic (minced)
  • 1 red pepper (sliced thin)
  • 1 yellow onion (sliced thin)
  • S+P
  • 1 cup beer (lager or sub broth)
  • 2 sausages (raw)
  • 2 hoagie rolls (buttered)
  • Dijon mustard
  • Provolone cheese
  1. Program the sous vide to 140 degrees.
  2. Heat the olive oil in a pan over medium heat for one minute. Add garlic, red pepper and onion to the pan. Season with salt and pepper. Stir regularly for 5 minutes.
  3. Pour beer in the pan and reduce the heat to medium-low. After 5 minutes, transfer the vegetables and beer mixture to a sous vide bag. Add the sausages to the bag and sous vide at 140 for 2 hours.
  4. In the final half hour, set the oven to 375 degrees. Toast the buttered hoagie rolls for 5-10 minutes.
  5. When the sous vide timer goes off, set aside the sausages. Transfer the liquid, peppers, and onions to a pan and reduce to medium until the juice evaporates.
  6. Grill or pan-fry the sausages for 1 minute on each side. Slice in half before serving on a hoagie with dijon mustard, provolone cheese, peppers, and onions.

Greek red potato salad

Greek red potato salad

A POTATO SALAD EVERYONE CAN LOVE

 

Even mayo haters love this recipe for Greek red potato salad.

Made with fresh feta and dill, it’s a new take on the classic BBQ and party side dish. It usually goes fast, so make double if you want leftovers!

 

 

Assemble this dish a day in advance, a few hours ahead, or right before serving. But, ideally, give it time to chill.

 

Potatoes you can use:

  • Red potatoes

  • Yellow Finn

  • Yukon Gold

The ones above are the best for holding up in a cold salad.

 

Instead of mayo, a heavily-infused garlic / dill dressing adds a lot of flavor…

 

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Easy Red potato salad with dill, feta, and NO mayo! Via sipbitego.com

Easy Red potato salad with dill, feta, and NO mayo

An easy Greek-style potato salad recipe with no mayo. 

Ingredients

  • 10 small (2”) red-skinned potatoes
  • 1/3 cup olive oil
  • 3 cloves garlic minced
  • 1.5 tbsp red wine vinegar
  • 2-3 dashes paprika
  • salt + pepper
  • 1 tsp lemon juice
  • 1.5 tbsp dill chopped
  • 1/4 red onion chopped
  • 1/3 cup feta cheese crumbled

Instructions

  1. Boil a large pot of water while you wash and peel the potatoes. Chop them to bite sized chunks and drop them in the boiling water. 

  2. After about 20 minutes the potatoes should be easy to poke with a fork. Run cold water over the potatoes to stop them from cooking and set aside. 

  3. Heat garlic in olive oil on low heat. When mixture is translucent, it is ready. Mix together garlic oil, vinegar, lemon juice, salt, pepper and paprika. Set aside.

  4. Stir potatoes, red onion, dill and feta together in a bowl. Drizzle the dressing on top and chill before serving. 

Brunch cocktail: Pineapple mimosa

Brunch cocktail: Pineapple mimosa

The mimosa… the brunch cocktail that made it socially acceptable to drink at 10:30am.

If you’re getting bored of the standard OJ + champagne brunch cocktail, try pineapple juice instead.

But first, a pineapple mimosa quote…

The easy way to make a pineapple mimosa

To make a pineapple mimosa, use a 1:1 ratio of pineapple juice to bubbly. Serve in Champagne glasses and garnish with strawberries.

 

What type of Champagne?

Any kind! You don’t have to buy a bottle with the label “Champagne”. Only wines from Champagne, France carry the label “Champagne”. 

Choose any sparkling wine. It should have a cork and a wire cage. 

Find mini champagne bottles 

Instead of buying big bottles of Champagne, look for packs of mini bottles. They come in 3 or 4 to a pack. One mini is perfect for two mimosas.

A stock of mini bottles makes your fridge look classy. Plus, then they are on hand for “emergencies”. (like rainy Saturday mornings) 

What type of pineapple juice?

Freshly squeezed pineapple juice isn’t widely available. Instead, find pineapple juice in cans or near the OJ bottles.

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Pineapple mimosa brunch cocktail recipe via sipbitego.com #brunching #mimosa

Pineapple mimosa brunch cocktail recipe

Servings 4 people

Ingredients

  • 1 bottle Pineapple juice
  • 1 bottle Champagne
  • 1/2 cup Fresh pineapple or strawberries to garnish

Instructions

  1. Fill Champagne glasses half way with sparkling wine.
  2. Add pineapple juice to fill the glass.
  3. Garnish with fresh fruit, like strawberries or pineapples.
Chewy fudge brownies from scratch

Chewy fudge brownies from scratch

 

These chewy fudge brownies are made with staple pantry ingredients. You’ll taste the difference between this and store-bought box brownies. Totally worth the extra 5 minutes to measure your own ingredients. And, surprisingly, these are very fudgy brownies with no oil or milk. 

Perfect chewy fudge brownies

To help you successfully pull these off, here are a few brownie pointers:

  • Line the baking pan with parchment paper
  • Don’t add eggs to the melted butter until the butter is near room temperature (unless, of course, you’re in the mood for sugary scrambled eggs – yum)
  • Splurge on the chocolate. Since I lived in SF, home of Ghirardelli, I am loyal to their chocolate chips.  If you’re going to eat chocolate, eat amazing chocolate!
  • Don’t bake these brownies for longer than 30 minutes – they may not seem done, but they will keep baking once pulled from the oven
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Recipe for chewy fudge brownies from scratch via sipbitego.com

Chewy fudge brownies from scratch recipe

Chewy fudge brownies for holidays, parties and holiday desserts throughout the year.

Servings 12 brownies

Ingredients

  • 4 eggs
  • 1 tbsp vanilla
  • 1 cup butter
  • 2 1/4 cup sugar
  • 1 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 1/2 cups flour
  • 2 cup ghiradelli dark chocolate chips

Instructions

  1. Preheat oven to 350º. Line a 9x13 inch pan with parchment paper or grease with butter.

  2. Mix eggs and vanilla and set aside. Instead of melting the butter in the microwave, melt it with the sugar in a sauce pan on the stove to get a thick and creamy base for your fudge brownies.

  3. Mix melted butter and sugar until smooth. Once the mixture is cool (to avoid scrambling the eggs), add in eggs and vanilla and stir until smooth.

  4.  In another bowl, mix the cocoa powder, salt, baking powder, and flour. Mix dry ingredients in with the batter.

  5. Add chocolate chips and spread the batter throughout the pan. Bake for about 26 minutes. If they are too soft and you have to keep them in the oven longer, don't bake them for longer than 30 minutes.

Enjoy your chewy fudge brownies!

If you like desserts, check out these chocolate dipped banana bites – they taste like ice cream!

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