This isn’t a dish on its own, though these onions make a great topping for nearly any sort of meat or fish. They take a while to cook, yet require minimal attention, so get them started and cook your protein while they braise. You can see by the picture, I’ve been on a steak kick after a couple of successful dry-aging experiments. My favourite (and sure to be yours) technique for cooking steaks can be found here.
Time: 30 minutes
Serves: 4
Ingredients:
2 tablespoons butter 2 large onions – halved and finely sliced ½ teaspoon kosher salt ¼ teaspoon fresh ground black pepper 2 tablespoons bourbonPreparation:
Melt the butter in a pan over low heat.
Add the remaining ingredients, stir and cook covered for twenty five minutes stirring once.