Bourbon Braised Onions

By Kevin • 30 or Less, All, Vegetarian • 23 Sep 2012

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


2 tablespoons butter
2 large onions – halved and finely sliced
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
2 tablespoons bourbon


Melt the butter in a pan over low heat.

Add the remaining ingredients, stir and cook covered for twenty five minutes stirring once.

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