Braised Whiskey Onions Food

RICH BRAISED BEEF WITH MELTING ONIONS

Steps:

• Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
• Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

BEER-BRAISED BEEF AND ONIONS

Steps:

• In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
• Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
• When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
• Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
• Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
• Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
• If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

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.

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 & 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.

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 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.

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.

BRAISED BEEF & ONIONS

Steps:

• Heat oven to 325°F Melt butter in 6-quart ovenproof covered saucepan or Dutch oven until sizzling; add beef. Cook over medium-high heat, stirring occasionally, until browned (5 to 8 minutes). Add onions, wine and hoisin sauce. Cover; bake 45 minutes.
• Stir flour into tomato sauce in small bowl. Add carrots and tomato sauce mixture to beef mixture. Continue baking, covered, for 45 minutes or until meat and vegetables are tender. Serve over hot cooked spaetzle or noodles of choice.
• Recipe Tip
• Hoisin sauce is a thick, reddish-brown sauce made from soybeans, garlic, chile peppers and spices. It lends a sweet, spicy and salty flavor to food. Look for it bottled in the Oriental food section of the supermarket.

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.

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.