Prep 10 mins
Cook 15 mins
From Peggy Trowbridge @ Home Cooking. Couldn't resist posting this recipe. It is so good and we served it for the administrative staff,(my guinea pigs), after 5PM. We served it with roast pork tenderloin, asparagus quiche, a tomato salad, and these wonderful onions.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 bermuda onions, sliced 3/4-inch thick
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground coarse black pepper
- 1⁄4 cup low sodium beef broth (canned or homemade)
- 1⁄4 cup Bourbon
- sugar (optional)
- Heat butter and oil in a large heavy-bottomed sauté pan.
- Add onions and sear on high for 2 minutes.
- Add salt, pepper and broth.
- Reduce heat and simmer 10-12 minutes.
- Add bourbon and cook down for 3 minutes.
- Add sugar, if using.
Served this over the holidays, this is an outstanding recipe, anyone who is an onion-lover must try this! I doubled the complete recipe, I really should have tripled it lol! thanks for sharing another great one Di!...Kitten:)
Very good. I used vidalia onions and made broth from a powder. I let the onions get really brown b4 adding the Bourbon (actually, I used Jake Danials since that was what I had on hand). I poured in the JD and scraped the bottom of the pan and set to a light simmer. I tasted after it simmered a bit and felt it needed something so I added about a teaspoon of sugar and it was perfect. Raving reviews from DH who said he would like it over pasta or cous cous. Also would be a wonderful steak or burger topper. I served it on the side of a couple of sandwiches. There was just one scoop left over (I actually hid it from Mike lol and I am looking forward to having it for lunch on a slice of rye bread with a slice of swiss melted over top, YUM! Thanks for posting this easy and versatile dish.