Grilled Bourbon Onions Food

GRILLED ONIONS

Steps:

• Preheat grill to high. Slice onions thickly, about 1 to 1 1/2-inch thick. Place on grill for about 4 to 6 minutes.

GRILLED BOURBON BUFFALO CHICKEN

Steps:

• Mix hot pepper sauce, bourbon (or whiskey or lemon juice) and salt in a 1-gallon zippered freezer bag and shake to mix it up. Rinse chicken if desired and pat completely dry with paper towels. Add chicken to bag and let rest in refrigerator for 20 minutes or up to 24 hours.
• Preheat the grill to the highest setting.
• Remove chicken from marinade, spray each piece lightly with fat-free cooking spray, and place on grill. Grill chicken about 8 to 12 minutes turning chicken halfway through. (You can do this inside using an indoor grill- cooking for about 5 minutes and not turning as it is a two sided grill.).
• Arrange lettuce on plates and top with cucumbers, celery, bell pepper and carrot, leaving center free for chicken.
• To serve, allow chicken to rest 2 to 3 minutes after coming off of grill to allow juices to settle. Cut each piece across the grain into 1/2-inch wide strips then lay equal amounts in center of each salad.
• Sprinkle each salad with equal amounts of onions and croutons. Drizzle with your choice of salad dressing. We like Ranch but Blue Cheese is great as well.

PORK CHOPS WITH BOURBON GLAZED ONIONS

Steps:

• Melt butter in a saute pan over medium high heat.
• Add onions and sugar; saute for 1 minute.
• Cover pan and reduce heat to med low.
• Simmer onions for about 10 minutes.
• Uncover pan and stir onions, scraping up all the little brown bits of flavor from the bottom of the pan.
• Cook onions, uncovered, until they begin to caramelize.
• Add bourbon, cook until almost all liquid has evaporated, 2 to 3 minutes.
• Transfer onions to a bowl and stir in pecans, sage, salt, and pepper.
• Keep onion mixture warm.
• Season chops with salt and pepper.
• Wipe out saute pan and add oil to pan.
• Add chops to pan and turn burner to med heat.
• Cook chops until browned, about 5 minutes.
• Flip chops, cover pan, reduce heat to low, and cook chops until an instant read thermometer registers 155 near the bone, 7 - 10 minutes.
• Remove chops from pan, tent with foil and let meat rest for 5 minutes.
• Serve each chop with some onions.

GRILLED CHEESE WITH BOURBON MELTED ONIONS RECIPE - (4.7/5)

Steps:

• 1. Heat oil in a large skillet over medium heat. Add onion and cook 20 minutes, stirring frequently, until caramelized and very tender. Stir in sugar, salt, and pepper. Add bourbon, scraping up all brown bits in bottom of skillet. Stir in 1½ tsp butter until melted; keep warm. (Makes about 1 cup.) 2. In a medium bowl, toss cheeses until well combined. Divide evenly into 4 portions; press each into a disk-like patty to fit the size of the bread slices. 3. Spread ¼ cup of the onion mixture on each of 4 slices of bread. Top each with a cheese patty and another slice of bread. Spread 1½ tsp of the butter on 1 side of each sandwich. 4. Heat a large nonstick skillet over medium-low heat. Place 2 sandwiches, butter side down, in skillet. Cook 3 to 4 minutes, until golden brown. While first side is cooking, spread 1½ tsp of the butter on other side of each sandwich. Turn sandwiches and cook 3 to 4 minutes, until second side is crispy and golden brown and cheese has melted. Repeat with remaining 2 sandwiches.

BUTTERY GRILLED ONIONS

Steps:

• Carefully remove a 1x1-in. core from the center of each onion (save removed onion for another use). Place each onion on a double thickness of heavy-duty foil (about 12 in. square). , Combine the butter, bouillon, garlic powder and pepper; spoon into onions. Sprinkle with sherry if desired. Fold foil around onions and seal tightly. , Grill, covered, over medium heat for 30-40 minutes or until tender. Carefully unwrap foil to allow steam to escape. Sprinkle onions with Parmesan cheese.

GRILLED ONION BLOSSOM

Steps:

• Preheat an outdoor grill for high heat.
• Peel the onion. Slice into 6 to 8 wedges, leaving the base of the onion intact. Pull apart wedges slightly, and place butter, garlic salt and ground black pepper inside onion.
• Wrap onion tightly with aluminum foil. Place on the preheated grill. Cook 45 minutes, or until the onion is translucent and lightly browned.

ONIONS ON THE GRILL

Steps:

• In a large bowl, combine all of the ingredients; toss to coat. Place on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around onion mixture and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until onions are tender, turning once. Open foil carefully to allow steam to escape.

GRILLED ONIONS

Steps:

• Preheat grill for medium heat.
• Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
• Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.