Is this board where the old "Cooking with Beer" threads went? Anyway, for the last couple of hours I've been making a batch of caramelized onions - no real recipe here since you can Google up a dozen starters for yourself. I went real low and slow here, so my 3 good sized yellow onions took an hour and three quarters to muddle themselves down to dark brown jammy perfection. Staring at about an hour in, any time they were looking a bit dry I'd tip in a teaspoon or so of whatever beer I was drinking. I happened to be going with relatively sweet beers tonight, so I want to say over 45 minutes I tipped in 3 teaspoons each or so of Founders Dirty Bastard and Lagunitas Brown Shugga. They're done now, and oh my they're fine. (The fact that in that time I've put down a Dirty Bastard and a Brown Shugga less a couple ounces has absolutely no bearing on my evaluation). Time to fry up a burger and give them the final test.
Brown Shugga actually sounds like a perfect pairing for caramelized onions, let alone tossing it in the recipe. Well played. Did you notice any one specific flavor come through more prominently after adding the brews?
