Flaming Onions
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Author Notes: Back in the hotel days my dad the chef would make sauteed onions to serve with the steaks he broiled for our guests (he only cooked steaks when we had slow weeks and a smaller number of people to serve). A few years back I decided to make my dad his own onions, and add the whiskey he kept at his side, for quiet sipping while cooking, directly to the onions. This is a basic recipe that can be served as is, or added to a gravy, or used as a base for a broader vegetable saute. I also use these in tarts and quiches. - Bevi
Serves 4
- 2 Large onions, sliced - Spanish, Sweet, Red, or mixed
- 1 dash Sugar
- 1 teaspoon Kosher or sea salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 3 tablespoons Whiskey or Bourbon or Brandy
- Add olive oil and butter to a saute pan over low to medium heat.
- Add the sliced onions and saute lightly, making sure the onions do not brown. Saute for 10 minutes.
- Sprinkle lightly with salt and pepper, and saute for another 10 minutes.
- Add the sugar and continue to saute.
- After about 30 minutes total cooking time, add the booze and carefully flame the onions using a lighted wooden kabob stick.
- Allow the booze to burn off, and at this point you may continue to saute the onions on low heat to your liking. You may like them with a little more firmness, or completely caramelized. They are delicious at any degree of "doneness".
- This recipe was entered in the contest for Your Best Dish You (Intentionally) Set on Fire
Tags: Easy, savory, serves a crowd
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about 2 years ago SKK
Somehow I missed this recipe and it is now in my favorites. This is really brilliant! Well done.
about 2 years ago Bevi
I'm so glad you like it, SKK!
about 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Yikes, what a great recipe!! I love bourbon and imagine it must be heavenly used this way. I'm thinking here, put these bad boys on a pizza (barley, wheat germ and semolina in the crust, with just a whisper of rye flour) with some good bacon and Dubliner cheese. And maybe a few broccoli rabe for color and texture. I caramelize onions all the time. We're going to a whole new level here. Yummmmm. ;o)
about 2 years ago Bevi
Thanks AJ! That sounds like one amazing pizza to me....hearty with lots of Antonia touches!
about 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks! By the way, my sons call that pizza crust, "killler," as in, "(munch, munch), killer crust, Mother. (munch, munch)" Really love this onion recipe. Will buy even more onions than usual to give it a go. Mr. T will be happy. (As will I. Am thinking a Spanish tortilla full of them . . . with just a touch of Manchego and tiny bits of ham and maybe a chanterelle or two . . . . . ) ;o)
about 2 years ago gingerroot
What a great twist to sauteed/caramelized onions! I bet the flavor is fantastic. Thanks for the recipe.
about 2 years ago Bevi
Thanks gingerroot!
about 2 years ago pauljoseph
Bevi I will try this recipe
about 2 years ago Bevi
Thanks pauljoseph. I am flaming up your pineapples this weekend!
about 2 years ago JanetMlr
Can't wait to make them. Thanks!
about 2 years ago Bevi
They are good! Brandy is also an option.
over 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
I second Sagegreen. Fabulous idea!
over 2 years ago Bevi
Thanks fiveandspice!
over 2 years ago Sagegreen
What a great idea!
over 2 years ago Bevi
Thanks, Sagegreen! My dad sure appreciated it!