Wisconsin Beef-and-Cheddar Brats

• 4 tablespoons butter
• 2 red onions, thinly sliced
• 1 yellow onion, thinly sliced
• 1 12 -ounce bottle beer
• Vegetable oil, for the grill
• 8 beef-and-cheddar brats
• 8 dark rye sesame rolls
• Stone-ground mustard

1. Set up a grill for direct cooking over high heat.
2. Melt the butter in a large skillet on the grill or side burner.
3. Add the onions and cook until soft, about 10 minutes, stirring occasionally.
4. Add the beer and cover; cook about 10 more minutes.
5. Uncover the skillet and simmer until most of the beer has evaporated, about 5 minutes.
6. Reduce the heat to medium and oil the grates.
7. Grill the brats on the grates 4 to 5 minutes per side.
8. Lightly toast the rolls on the grill.
9. Serve the hot brats on the rolls, smothered with the onions and topped with mustard.
10. Photograph by Andrew McCaul

butter, red onions, yellow onion, vegetable oil, beef, sesame rolls, stoneground mustard

Taken from www.foodnetwork.com/recipes/sandra-lee/wisconsin-beef-and-cheddar-brats-recipe.html (may not work)