Sauce 'n brats!

Bacon Onion Sauce

Bacon Onion is a tasty sauce for these delicious kabobs - make extra because it's so yummy!
Course Sauces and Dressing
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 366kcal
Author Souper Chef Deb from Bowl Me Over


  • 6 slices thick cut bacon cut into lardons
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1 12 oz . bottle of beer - recommend a lager
  • 1 14.5 oz . can of chicken broth
  • 2 1/2 tablespoons of sugar
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons butter
  • 2 tablespoons flour


  • Chop the bacon into lardons and place them in a 2 qt. sauce pan over medium heat to render out some of the fat.
  • While the bacon is cooking, chop one onion & mince a clove of garlic. When the bacon is brown, drain off the fat and add the onion and garlic to the pot. Sauté for 5 minutes or until the onion is soft.
  • Add the remaining ingredients, beer, chicken broth, sugar, apple cider vinegar, salt, pepper & red pepper flakes. Bring to a boil, then reduce the heat to low or medium low - you want to keep it at a low bubble (not boil) and simmer for 15 minutes, stirring occasionally.
  • Mix together the butter & flour with a fork until it is completely incorporated. After 15 minutes, stir it into the sauce and cook for an additional five minutes and the sauce will be complete.
  • Use 1/2 cup of the sauce to baste the kabobs during grilling. Also serve the sauce alongside the kabobs at the table. This will make about 3 cups of sauce - some for basting with and plenty to share!


Calories: 366kcal | Carbohydrates: 16g | Protein: 8g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 962mg | Potassium: 254mg | Sugar: 8g | Vitamin A: 230IU | Vitamin C: 10.2mg | Calcium: 22mg | Iron: 0.7mg