This Stout & Onion Pan Sauce is the finishing move for anything coming out of a hot skillet — steak, sausages, pork chops, even roasted mushrooms.

It’s quick, rich, and layered with deep flavor thanks to caramelized onions, garlic, herbs, and a pour of roasted stout.

Think of it as beer’s answer to a red wine reduction — but meatier, maltier, and 100% made to impress.

Ingredients

• 1 tbsp butter (plus more to finish)
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• ½ cup stout (dry Irish stout, chocolate stout, or oatmeal stout)
• ½ cup beef or vegetable stock
• 1 tsp Dijon mustard
• 1 tsp balsamic vinegar (or red wine vinegar)
• Salt and black pepper to taste
• Optional: 1 tsp fresh thyme or rosemary
• Optional: 1 tbsp cold butter (to swirl in at the end)

Beer Tip: Go with a dry stout like Guinness, or a smooth chocolate/oatmeal stout. Avoid sweet pastry stouts or overly hoppy dark beers.

Instructions

Step 1: Use That Hot Pan

After searing your meat or mushrooms, leave the browned bits (fond) in the skillet — that’s flavor gold.

Reduce heat to medium. Add 1 tbsp butter and the sliced onion. Sauté for 5–7 minutes, until softened and caramelized.

Step 2: Add Garlic & Deglaze

Add garlic and stir for 30 seconds.

Pour in stout, scraping the bottom to lift up all the good stuff. Simmer for 2–3 minutes to reduce slightly.

Step 3: Build the Sauce

• Add stock, mustard, and balsamic vinegar. Add herbs if using.
• Simmer until sauce reduces and thickens slightly — about 5–7 minutes.
• Season with salt and pepper to taste.

Step 4: Finish with Butter

Remove from heat and swirl in 1 tbsp cold butter for a glossy finish.

Spoon over sliced meats, veggies, or anything that needs a little beer-soaked love.

Serving Suggestions

• Perfect Over:
  • Pan-seared steak or pork chops
  • Grilled sausages or bratwurst
  • Roasted mushrooms or cauliflower steaks
  • Burgers, meatloaf, or even mashed potatoes
• Pair With:
  • Creamy polenta or mashed root vegetables
  • Roasted Brussels sprouts or carrots
  • Crusty sourdough or beer bread

Beer Pairing

• In the sauce:
  • Guinness or Murphy’s Stout
  • Chocolate or coffee stout
  • Oatmeal stout
• In your glass:
  • Same stout used in the sauce
  • Brown ale or dark lager for a smoother finish
  • A dry porter or Belgian dubbel for complexity

Final Thoughts

Stout & Onion Pan Sauce is quick, flavorful, and the kind of upgrade that takes a basic dinner into restaurant dish at home territory.

It’s rich, tangy, malty, and practically demands to be spooned over seared meats or veggies.

Cheers to deglazing with beer and pouring flavor all over your plate! 🍺🧅🔥

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