Prep 10 mins
Cook 10 mins
I made up these sauteed onions one night to top a beef and Swiss sandwich; they're perfect on burgers, steaks and the like and a little swished around in some fried potatoes doesn't hurt, either. Please use a good whiskey, something like Maker's Mark is excellent, and don't be afraid to add more whiskey if you like! Also, this recipe doesn't make a large quantity; the onions are best when eaten immediately.
- In a small skillet saute onions in the butter until slightly softened (but not too limp).
- Add thyme, then stir in the whiskey and Worcestershire Sauce.
- Increase heat to brown onions a bit and cook to the doneness you like (I like them to still be a little on the crisp side; that's also why I slice them on the thicker side).
- Serve immediately.
Fantastic! I used more onion and I sprinkled a tablespoon or two of sugar into the onions. I am not a drinker, so I just used a little tiny bottle of whiskey (like the kind on the airplane).
This was a hit with my DH. I used a large sweet instead of a yellow onion. I loved the color of the red onion with the green of the thyme. I served it right on top of the steaks and it looked like a fancy dish! Thanks.
I made these the other night & put them in fried potatoes & let me tell ya....AWSEOME!! I only used sweet onions because that is all I had & I put some garlic powder in the skillet when I sauted the onions. I will definately be using them again. I think I am going to put them in meatloaf. Thanks for the excellent post Angie!