Easy Beer or Bourbon Carmelized Onions

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BourbonDrinker
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Easy Beer or Bourbon Carmelized Onions

#1 Post by BourbonDrinker » Sun Jan 18, 2009 2:27 pm

Just made this with bourbon whiskey, but think it would be awesome with a good dark beer. Try it and let me know how it turns out!

Ingredients:

5-6 pounds of yellow onions
1/4 cup butter
1 teaspoon salt
1/2 cup bourbon (would probably use 1 cup dark beer)
Water

Preheat oven to 400 degrees.

Slice butter and put in a 7-8 quart Dutch oven. Slice and half onions until Dutch oven is full. Cover and bake for 1 hour.

Remove from oven, stir and scrape off any crust that has formed on bottom and sides. Put back in oven with lid ajar for 1 hour.

Remove from oven, stir and scrape off any crust that has formed on bottom and sides. Put back in oven with lid ajar for 30 minutes.

Remove from oven, remove lid, and cook over medium heat, stirring frequently without disturbing crust on bottom and sides, until liquid cooks off (15-20 minutes). Scrape off any crust that has formed on bottom or sides. Reduce heat if onions brown too quickly.

Deglazing:
Add 1/4 cup water. Cook for 5-6 minutes, stirring frequently without disturbing crust, until liquid cooks off. Scrape off any crust that has formed on bottom or sides. Make sure spoon is scraped back into pan. Repeat 3-4 times until onions are a deep brown.

Add 1/2 cup bourbon and continue to cook until liquid is cooked off.

Done!
Devin Zell
Head Drinker, BourbonDrinker.com

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klickcue
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Re: Easy Beer or Bourbon Carmelized Onions

#2 Post by klickcue » Sun Jan 18, 2009 7:34 pm

Interesting! And what are you going to do with so many onions, a tasty treat?

I would bet they will even be better the next day after the Maillard reaction has completed.

I need to give your recipe a try.

Thanks!
Have Fun!

Chris

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Re: Easy Beer or Bourbon Carmelized Onions

#3 Post by BourbonDrinker » Sun Jan 18, 2009 9:52 pm

I'm planning a chili with my caramelized onions.
Devin Zell
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Matt
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Re: Easy Beer or Bourbon Carmelized Onions

#4 Post by Matt » Mon Jan 19, 2009 11:26 am

I bet they'd be amazing spread over a nice pork tenderloin or chop! Will definitely try that sometime. Thanks for the recipe, Devin.

Matt
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