FlamingĀ Onions

March 20, 2011
0 Ratings
  • Serves 4
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

What You'll Need
  • 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
  1. Add olive oil and butter to a saute pan over low to medium heat.
  2. Add the sliced onions and saute lightly, making sure the onions do not brown. Saute for 10 minutes.
  3. Sprinkle lightly with salt and pepper, and saute for another 10 minutes.
  4. Add the sugar and continue to saute.
  5. After about 30 minutes total cooking time, add the booze and carefully flame the onions using a lighted wooden kabob stick.
  6. 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".

See what other Food52ers are saying.

  • SKK
  • AntoniaJames
  • gingerroot
  • pauljoseph
  • fiveandspice

Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.

15 Reviews

SKK April 3, 2011
Somehow I missed this recipe and it is now in my favorites. This is really brilliant! Well done.

Bevi April 3, 2011
I'm so glad you like it, SKK!
AntoniaJames March 24, 2011
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)
Bevi March 24, 2011
Thanks AJ! That sounds like one amazing pizza to me....hearty with lots of Antonia touches!
AntoniaJames March 24, 2011
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)
gingerroot March 24, 2011
What a great twist to sauteed/caramelized onions! I bet the flavor is fantastic. Thanks for the recipe.
Bevi March 24, 2011
Thanks gingerroot!
pauljoseph March 22, 2011
Bevi I will try this recipe
Bevi March 22, 2011
Thanks pauljoseph. I am flaming up your pineapples this weekend!
JanetMlr March 21, 2011
Can't wait to make them. Thanks!
Bevi March 21, 2011
They are good! Brandy is also an option.
fiveandspice March 20, 2011
I second Sagegreen. Fabulous idea!
Bevi March 20, 2011
Thanks fiveandspice!
Sagegreen March 20, 2011
What a great idea!
Bevi March 20, 2011
Thanks, Sagegreen! My dad sure appreciated it!