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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
- 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