Lunchbreak: Beer onions and mustard from Links TapRoom

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Links TapRoom
1559 N. Milwaukee Avenue

Beer Onions

3 large white onions
1/2 cup brown sugar
2 cups dark malt forward beer
1/2 Tablespoon celery salt
2 Tablespoons of vegetable oil

Julienne the onions, turn your stove on high heat, place a skillet over the flame, add vegetable oil, and then add the julienned onions to the skillet. When onions turn golden (usually about 10 to 12 minutes), reduce heat to medium and add celery salt and cook until onions turn golden brown (usually about 10 additional minutes), and then add the brown sugar and let the sugar melt into the onions for about 10 more minutes without stirring. Then stir the onions and deglaze with dark beer and cook on low for about an additional 20 minutes and then serve.

Stout Mustard

1/2 cup yellow mustard seeds
1/2 cup black mustard seeds
1.5 cups malt vinegar
2 cups of stout beer
1 cup of dry mustard
1 teaspoon of paprika
1 teaspoon of cayenne pepper
3 Tablespoons of flour
3 Tablespoons of honey
½ cup of brown sugar
2 teaspoons of salt
2 teaspoons of black pepper
1 Tablespoon of turmeric

Combine yellow and black mustard seeds with 1 cup of malt vinegar and ½ cup of stout beer and soak overnight. The next day in a small saucepan combine the remaining .5 cup of malt vinegar and the remaining 1.5 cup of stout and the soaked mustard seeds (including the liquid) and all the other ingredients and bring to a simmer (which should take about 10 minutes). Then transfer everything into a blender and pulse mixture three times. Best served to let stout mustard sit for a day and then serve. Will last in refrigerator for six months.


Latest News

More News