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Bratwursts in Beer-Cheese Sauce

2 bottles of your favourite beer (I used Budweiser)
6 to 12 bratwursts, depending on their size (I used 12 Johnsonville Stadium Brats)
1 onion, diced
2 cloves of garlic, minced
1 cup (1 8-ounce package) cream cheese
2 cups of your favourite cheese, shredded (I used sharp cheddar)

This recipe can be prepared on a grill or on a stovetop.

Place beer, bratwursts and onion and garlic in a pot or saucepan. Bring to a simmer and cook over medium-low heat for 10 to 15 minutes. Remove the bratwursts from the beer, then grill or broil until the casings are browned, perhaps 10 or 15 minutes, depending on theor distance from the heat.

Strain the onions out of the beer that the bratwursts were simmering in and set aside. Measure 1 cup of the beer broth, then discard or save the rest for another use. Return the broth to the saucepan, then add cream cheese, breaking it up and whisking or stirring until it is nearly melted.

Reduce heat to low and begin adding shredded cheese a handful at a time, whisking or stirring as it melts into the sauce. Continue to stir over low heat until cheese is fully melted and the sauce is smooth. Add the onions back to the saucepan and cook until heated through.

Serve the bratwursts topped with the cheese sauce.