Whiskey Butter Onions Recipes

BRAISED WHISKEY ONIONS

Steps:

• 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.

BUTTERY WHISKEY-GLAZED PEARL ONIONS

Steps:

• Place all ingredients in a large nonstick skillet; bring to a boil. Reduce heat to medium-low; cook, covered, until onions are tender, 6-8 minutes., Increase heat to medium-high; cook, uncovered, until liquid is almost evaporated and onions are glazed, 10-12 minutes, stirring occasionally. Remove from heat.

WHISKEY BUTTER ONIONS

Steps:

• 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.

WHISKEY BUTTER

Steps:

• Combine onion, garlic & chili pepper in saucepan. Add whiskey, Worcestershire, vinegar, black pepper, mustard & salt.
• Bring to a boil, cook at a slow boil 8-10 min to reduce by half & remove from heat.
• Beat in butter, 2-3 pieces at a time till all butter is well-blended into mixture. Serve at room temp w/grilled steak. Do not reheat!
• NOTE: # of servings was estimated, but will vary according to use.

WHISKEY BUTTER SAUCE

Steps:

• Combine onion, garlic, 1/2 cup whiskey, worcestershire, hot pepper sauce, vinegar in a saucepan and bring to a boil.
• Reduce for 8 to 10 minutes.
• Over a low heat, whisk in butter, a few pieces at a time.
• Add last Tbsp whiskey.
• Sauce consistancy is thin and perfect for a filet mignon or flank steak.

WHISKEY CREAM SAUCE

Steps:

• Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
• Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
• Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
• Serve with beef, baby!