1 pound onions (peeled and sliced into ¼ inch thick slices)
A ¼ cup of soy sauce
2 tablespoons brown sugar
3 cups beer
¼ cup Dijon mustard (plus extra for serving)
½ teaspoon Caraway seeds
1 cup sauerkraut
10 Brat buns or hoagie buns
In a medium microwave-safe bowl mix together the onion and soy sauce. Microwave for 5 minutes or until onion is softened. (Stir half way through the cooking cycle)
Spread the onion mixture over the bottom of the slow cooker and arrange the brats in a single layer on top. In the same bowl whisk together ¼ cup Dijon mustard, beer, and caraway seeds; pour the mixture over the brats. Cook for 6 – 8 hours on low or 4 hours on high.
Remove the brats to a serving platter and cover with aluminum foil to keep warm, add the sauerkraut to the onion mixture in the slow cooker, and cook until warm. Pour the mixture through a colander and discard the juices.
Serve brats on the buns covered with the onions, and sauerkraut, and additional mustard.