Beer-Poached Brats

2 bottles good beer, such as Newcastle Ale
2 yellow onions, quartered
4 brats

Pour beer into a saucepot large enough to hold all of the ingredients. Add quartered onions and brats to the beer. Beer should cover the brats completely; add water if necessary to cover. Over low heat, bring the beer to a simmer for about 20 minutes until the brats are completely cooked. Be sure that the beer does not boil; brats skins will burst if boiled. Remove pot from heat.

Light either a gas grill or light charcoal. When grill is heated or when charcoal is covered in a whitish-gray ash, place brats on grill. Grill brats until the skins are golden brown, turning often. While brats are grilling, bring the beer and onions to a boil and reduce until the liquid reaches a sauce-like consistency. Season with salt and pepper. Serve over warm brats with your favorite accompaniements.