2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons butter
1 12-ounce bottle of beer (pilsner or lager works well)
1 cup beef broth
1 tablespoon Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped (optional for garnish)
Directions
Preheat your oven to 350°F (175°C).
In a large oven-safe skillet or Dutch oven, heat the olive oil and butter over medium heat.
Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 20-25 minutes. This slow caramelization process brings out the natural sweetness of the onions.
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