Braised Whiskey Onions
photo by diner524
- Ready In:
- Combine oil and butter in a heavy saucepan.
- Heat together over high heat until butter is melted.
- Add onions and cook for about 2 minutes.
- Add salt, pepper, and broth.
- Cover, reduce heat, and simmer about 10 minutes.
- Add Bourbon and cook until the sauce is slightly reduced.
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So delicious! This dish was simple to make and the flavors were outstanding. I cut it in half and used small-medium onions, I should have reduced the oil/butter a bit more as they were a bit oily as they cooled, but that is my fault not the recipe. I used a beef demi glace for the stock and had accidentally added the bourbon before the 10 minute simmer (which I did longer because I wasn't paying close attention) . You couldn't taste the bourbon at all, at that point, so I added another splash and cooked them for a few more minutes. The flavor isn't overtly bourbony but very rich and savory with a touch of sweetness. I served the onions with pan grilled albacore, which was a great pairing. Thanks for sharing! Made for Culinary Quest 2014 Cruisin' Culinary Queens.
Delicious!!! I made 1/4 of the recipe for me to top off my rib eye steak last night. Since it was such a small amount of the butter and oil, I just opted to use 1 Tablespoon butter and no oil, but otherwise, made as written. Made for CQ 2014. Thanks so much for sharing a new way to make onions rather then just sauteed onions.