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.

Crunchy low carb cauliflower mac and cheese

Crunchy low carb cauliflower mac and cheese

Revive Your favorite classic mac and cheese comfort dish with cauliflower

You’ll forget all about the traditional mac and cheese when you try this gourmet, homemade variety. Specialty cheeses like gruyere, sharp cheddar and parmesan melt together, bubbling over quirky wheel pasta shapes and cauliflower. Panko crumbs are mixed with fresh parsley, toasted on the stove and liberally applied to the top, to make this a creamy, crunchy cauliflower mac and cheese from scratch.

Mac and cheese with cauliflower

(+ onion, red pepper, Corn, peas…)

There’s plenty of cheese in this recipe, but something about substituting cauliflower in mac and cheese makes it easier to rationalize scraping the bottom of my ramekin with a fork until every last bit of melted cheese comes up.

Yes, I add more vegetables to convince myself mac and cheese is basically a salad. (wishful thinking!). Through experimentation, I’ve found this recipe isn’t phased by the addition of 1-2 extra ingredients (in addition to the cauliflower) such as diced onions and red peppers, corn, peas. Most of these small veggies can be tossed in raw, but if you add frozen peas or corn, I suggest you steam or heat them in a pan for a couple minutes so their frozen-ness doesn’t throw off the cooking time.

Hello my cheese loves:

gruyere, cheddar, parmesan

We live in a beautiful world where savory gruyere, sharp cheddar and parmesan cheeses are widely available in most supermarkets. At the market I frequent, there’s a wide cheese display where I have options within these cheese varieties. (it’s cheese heaven)

For some reason, it can be hard to find gruyere unless you ask. But, once you know where it is in the grocery store, you’ll be back for more (because it’s delicious and smokey and creamy).

Recently, a reader tried my Accordion Scalloped Potatoes Gratin on the grill recipe and just couldn’t find Gruyere in her small town. (very sad) If you’re unable to use Gruyere, make sure to get a cheese that will melt easily for similar results. In addition to mixing the cheese with the pasta dish ingredients, save about 1/4 cup of the cheese mix to sprinkle on the top of this cauliflower mac and cheese before you pop in the oven.

Add the ingredients to your grocery list, and put cauliflower mac and cheese on your menu!

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Crunchy cauliflower mac and cheese from scratch is a crowd pleaser! via sipbitego.com #recipe

Crunchy cauliflower mac and cheese recipe

This cauliflower mac and cheese recipe tastes just as decadent as regular mac & cheese. It's made special with grill or roasted red peppers and caramelized onions. Plus, there is plenty of crunch to sprinkle on the top. I'll give you the recipe in steps so you can get organized... Enjoy!
Cuisine Italian
Servings 4 people

Ingredients

Bring out the flavor (prepare the onion + red pepper)

  • 1 cup yellow onion cut in long strips for grilling -OR- diced for sautéing
  • 1 red pepper cut in long strips for grilling -OR- diced for sautéing
  • 2 tsp olive oil

Panko for major crunch

  • 1 tsp olive oil
  • 1/3 cup panko crumbs
  • 3 tbsp parsley fresh, chopped fine

Time to boil

  • 2 cups pasta wheels / elbows / sauce-gripper shapes
  • 2 cups cauliflower florets

Make the filling

  • 2 tbsp garlic grated
  • 1 tsp olive oil
  • 3/4 cup low-fat sour cream
  • 3/4 cup 2% milk
  • 1 1/2 cup gruyere cheese
  • 1 cup sharp cheddar
  • 1/4 cup parmesan (or assaggio) cheese
  • 1/4 cup grated cheese scraps (to top before baking)

Instructions

Bring out the flavor (Prepare the onion + red pepper)...

  1. Decide if you want to grill or sauté the onion and red pepper.
  2. Option 1: Sauté Sauté the diced yellow onion and diced red pepper with 1 tsp olive oil on low heat in a small pan for 10-20 minutes (until transparent and starting to turn brown / caramelize). Save the pan (don't wash it yet) for cooking the panko crumbs later...
  3. Option 2: Grill Access to a grill? Spray some olive oil and grill your onion red pepper strips until light grill marks appear on both sides. When cooled, dice and mix with the cooling caramelized onions.

Panko for major crunch

  1. Add 1 tsp olive oil and 1/3 cup panko crumbs to the empty pan. Stir on low for a few minutes until panko crumbs are golden brown. Cut off the heat, add 3 tbsp fresh parsley, set aside in a small serving bowl to offer for the big crunchy topping.

Time to boil

  1. Turn on the heat You'll use one pot of water to make the pasta and cauliflower at the same time. Bring a large pot of salted water to a boil over medium-high. You'll cook the pasta 3 minutes SHORT of al dente before adding in the cauliflower for the final 3 minutes. Drain the pasta + cauliflower, set aside. Use this large pot to make the filling.

Prepare & pre-heat

  1. Choose your serving dishes + coat with non-stick spray: 8x - small ramekins | 4x - small crocks | 1x - 9" square dish Heat oven to 375 degrees.

Make the filling

  1. Lightly sauté the garlic in olive oil in a large pot (perhaps the same one you boiled the pasta and cauliflower?). When garlic becomes transparent, mix in the pasta, cauliflower, low-fat sour cream and 2% milk. Stir together then gradually add in the gruyere, sharp cheddar and parmesan (or assaggio) cheese. Mix together.
  2. Put cauliflower mac and cheese in ramekins or baking dishes. Sprinkle with grated cheese "scraps" and put in the oven for 10-15 minutes (until cheese on top is melted).

Finish + serve

  1. Sprinkle panko on hot cauliflower mac and cheese and serve.

Send me a photo

  1. On instagram, twitter, or facebook? Show me what you made at @sipbitego!

Recipe Notes

Recipe for CRUNCHY cauliflower mac and cheese. NEW: a VERY crunchy mac + cheese with gruyere, sharp cheddar, parmesan | http://www.sipbitego.com/recipe/crunchy-cauliflower-mac-and-cheese #cheese #nomnom

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