Best 7 Whiskey Butter 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 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.

GRILLED STEAK WITH WHISKEY BUTTER

Steps:

• Grilling Method: Combo/Medium-High
• Make Whiskey Butter:
• Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.
• Prepare Steaks:
• Allow meat to come to room temperature about 15 minutes before grilling.
• Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
• Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
• Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.
• Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.

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!

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.

OLD FASHIONED BURGER RECIPE BY TASTY

Steps:

• Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
• Make the roasted orange mustard: Turn the broiler on high.
• Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into ½-inch rounds. Arrange the rounds in a single layer on a baking sheet.
• Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
• Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about ¼ cup of roasted orange juice.
• In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
• Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
• Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
• In a small bowl, mix together the salt, pepper, and coriander.
• Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
• Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
• Open the buns and place ¼ cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, ¼ cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
• Enjoy!

BOURBON ONION SOUP RECIPE - (4.4/5)

Steps:

• In a soup pot, melt the butter over medium heat. Add the onions. Cook over medium heat until the onions are caramelized (about an hour). Watch the heat. Too hot and the onions will burn. When done, add the garlic and mix well. Lower the heat to low and add the whiskey. Let the alcohol burn off for a minute or so. Then add the beef broth and salt. Cover and simmer until ready to serve. When ready to serve, get the soup nice and hot. Have broiler hot. Put soup in bowl and then float croutons on top and quickly add sliced cheese and then cover with Parmesan Cheese. Put under the broiler right away. You don't want the bread getting really soggy and sinking down through the soup. Broil for 2-3 minutes to melt the cheese!!!!!!!