1. Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add bratwursts and cook until well browned all over, about 8 minutes. Transfer bratwursts to plate.

2. Heat remaining 2 tablespoons oil in now-empty pot over medium heat until shimmering. Add onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, until softened, about 5 minutes. Uncover and continue to cook, stirring occasionally, until onion is browned, about 4 minutes. Add garlic and caraway seeds and cook until fragrant, about 30 seconds.

3. Add beer, mustard, honey, vinegar, and bratwursts; cover; and cook until bratwursts are cooked through, 5 to 7 minutes. Transfer bratwursts to platter. Increase heat to medium-high and cook until onion mixture is thickened, about 5 minutes. Serve bratwursts topped with onion mixture.

Serves 4