Bratwurst Pretzel Sliders with Maple-Mustard Caramelized Onions

Tonight’s test recipe for next week’s meal plan, “Bratwurst Pretzel Sliders with Maple-Mustard Caramelized Onions” was so freakin’ amazing that I’m just going to give ya’all the recipe right now.

If you can’t find pretzel rolls (I get mine at Costco), regular slider buns will work too. Heck, I might even be able to sweet talk Chef Terry into givin’ up his pretzel roll recipe, in case you want to make them yourself!


-Chef Perry

Bratwurst Sliders with Maple Mustard

Bratwurst Pretzel Sliders with Maple-Mustard Caramelized Onions
Serves 2
El Diablo Spicy Mustard2 bratwurst, pan cooked until browned (I like Johnsonville Original)
4 pretzel rolls, split and warmed in a foil pouch
1 large sweet onion, halved and sliced thin
1 tbs. butter
1 tbs. oil
1 tsp. sugar
Dash of salt
2 Tbs. El Diablo Jalapeno Mustard
4 Tbs. pure maple syrup (or more, to taste…Vermont is the best)

Cook brats and set aside, covered, to stay warm.

Bratwurst Sliders

Heat oil and butter in your pan over medium heat and saute your onions with sugar and salt, until golden and sticky (about 30 minutes). See this post on the hautemealz.com blog for specific instructions on caramelizing onions.

Bratwurst Sliders

While THAT loveliness is happening, combine the mustard and maple syrup (trust me), and warm the split rolls – wrap them in foil and pop them in a 250F oven.

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When onions are done, add the maple-mustard combo and reduce heat to low, stirring well and allowing to thicken slightly.

Bratwurst Sliders


Slice brats on a thick bias, to get at least 6 pieces per brat.

Schmear some of the mustard/maple/onion sauce on the bottom of each bun, cover with 3-4 slices of brat, and add the top bun.

Eat them as-is or (for best results) wrap the in foil and place in the oven for a few minutes for all of the flavors to combine.

Great with fries and a crispy salad with vinaigrette.



Caramelized Onion Frittata with Moroccan Chardonnay Oil

Caramelized Onion Frittata with Moroccan Chardonnay Oil

Between our Hautemealz Supper Club event on Saturday, and cooking for two (yes 2!) Superbowl parties yesterday, I woke up still under the influence of a serious foodie high – or maybe it was Toby Jensen’s absolutely amazing añejo tequila (88 Spirits)…either way – with a basket full of eggs delivered from a friend’s backyard coop, and the leftover half of a Walla Walla sweet onion in the cupboard, I felt like doing some fancy cookin’ for breakfast.

I just needed one more ingredient…

One of my favorite local foodie nooks is Oil & Vinegar at Clackamas Town Center (read my review, here). Last time I was in, I asked which blended oil I should try next (a question I ask every time) and I was handed a bottle of Moroccan Chardonnay Grapeseed Oil. I am really liking this stuff!

Produced locally (Washington State), the grapeseed oil, which is a great cooking oil, with a high smoke point, is infused with dried chili, garlic, coriander, cumin, cinnamon, cardamom, clove, and cilantro.

Here’s what I came up with…

Caramelized Onion Frittata with Moroccan Chardonnay Oil
2 farm fresh eggs
dash each: sea salt & black pepper
1 tsp. Moroccan Chardonnay grapeseed oil
1/4 cup sweet onion, finely sliced
dash of salt
1 tsp. sugar
1 tsp. extra virgin olive oil

Caramelize the onions in a small pan over medium-low heat with extra virgin olive oil, sugar and a dash of salt.

Mix eggs, sea salt & pepper, and Moroccan Chardonnay olive oil, until just combined. Increase heat to medium, and pour the eggs over the finished onions*, stir gently once or twice until eggs begin to set. Turn off the heat, over, and allow to rest 10 minutes.

*For this presentation, ’cause I was feelin’ fancy, I used a Pampered Chef biscuit cutter (large) as a mold, placing the onions in the bottom, then pouring the eggs over the top. For this, you MUST make sure to stir it up a few times until the eggs start to set…or they won’t.  To serve this way, slide a spatula under the finished eggs (still in the mold) and invert over the plate. Sprinkle with minced cilantro, if you’d like.

If you’d like more of the Moroccan Chardonnay flavor, drizzle a little on the plate before serving, but don’t add extra to the egg mixture, as it may become too loose to set.

I’ll tell you what…the intense eggy-ness of a truely fresh chicken egg, combined with the spices of the oil, and the rich sweetness of the caramelized onions…lovely stuff!

-Chef Perry