Braised Whiskey Onions Recipes

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.

BRAISED ONIONS

Steps:

• Peel the onions, and trim roots, leaving enough to keep onion intact. Cut them lengthwise in halves or quarters, depending on their size.
• Place in a large skillet with butter, sugar, salt, pepper, and enough water to come halfway up sides of onions. Bring to a boil over medium-high heat, reduce to medium-low, and cook, covered, until the onions are tender, about 20 minutes. Uncover, raise the heat to medium, and cook, stirring occasionally until caramelized, 30 to 40 minutes.

BRAISED BEEF AND ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
• Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
• Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

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.

BRAISED CHICKEN WITH ONIONS AND HERBS

Steps:

• Sprinkle chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet; sauté until brown, about 3 minutes per side. Using tongs, transfer chicken to plate. Add onion, bay leaves and rosemary to skillet. Reduce heat to medium; sauté until onion is tender, about 6 minutes. Add broth and wine. Boil until mixture thickens slightly, stirring occasionally, about 8 minutes. Return chicken to skillet; spoon sauce over. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.

BRAISED ONION SLICES

Steps:

• Melt butter and oil in a heavy saucepan.
• Add onions and sear over high heat for 2 minutes.
• Add salt, pepper, and broth; reduce heat.
• Cover and simmer for 10 minutes or until just tender.
• Add whisky and let the sauce cook down slightly.
• Serve with beef, lamb, or chicken.

BRAISED & CREAMY VIDALIA ONIONS

Steps:

• In a Dutch oven, melt butter over medium heat; stir in honey until blended. Add onions, broth and seasonings. Bring to a boil. Reduce heat; simmer, covered, 15-18 minutes or until onions are tender., Cook, uncovered, over medium-high heat 15-20 minutes or until liquid is almost evaporated, stirring occasionally. Stir in cream; cook 3-5 minutes longer or until sauce is thickened.

BROWN BRAISED ONIONS (JULIA CHILD)

Steps:

• When the butter and oil are bubbling in the skillet, add the onions andd saute over moderate heat for about 10 minutes, rolling the onions about so they will brown evenly. Be careful not to break the skins.
• Pour in the liquid and season to taste. Wrap the herbs in cheesecloth and add the herb bouquet.
• Cover and simmer slowly for 40 to 50 minutes until the liquid has evaporated. Remove herb bouquet and serve them as they are or in another recipe.

BRATS WITH WHISKEY GLAZED ONIONS

Steps:

• Melt butter.
• Add onions to pan& cook on medium high flame until tender& slightly browned at edges, about 8 minutes.
• Reserve.
• Prick brats all over with a fork.
• Brown in same skillet as onions.
• Discard excess oil.
• Return onions; cook 1 minute.
• Add bourbon first, then water, thyme, S& P.
• Cook partially covered until brats are done, 15- 20 minutes.

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.

BRAISED RED ONIONS

Steps:

• Cut the onions in half through the root then into slices cutting through the root again.
• Put them into a pan with the oil and cook gently for 7 minutes stirring occasionally, until they start to soften.
• Pour in the wine add the fennel seeds sugar salt and pepper.
• Partially cover with a lid and cook gently for approx 10 minutes.
• They should be tender and most of the liquid evaporated.
• Serve hot.

BRAISED ONIONS WITH ORANGE AND BALSAMIC VINEGAR

Steps:

• Bring large pot of water to boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends.
• Melt butter with oil in large nonstick skillet over medium heat. Add onions; sauté until brown and tender, about 10 minutes. Add orange juice, vinegar and 2 tablespoons water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper.