Recipe: Drunken Onions

Tender slices of onions that lend themselves perfectly to a million dishes … this is something you need in your kitchen.

When I asked Nick what he wanted me to cook for our family meal to celebrate his birthday, he quickly decided on carnitas (pulled pork). An idea I totally love. It’s a crowd pleaser, easy to make, and because we set it up with lots of different fixins’, it’s a great way for everyone to put together their own plate exactly how they want it.

I usually use this recipe for the carnitas, and then set out dishes with homemade guacamole, salsa, sour cream, shredded cheese, rice, and black beans. It means a relatively easy day in the kitchen for me, and you can please a crowd of people without breaking a sweat.

Which is kind of my favorite way to entertain.

A few days before, I spied a recipe for Brick Chicken with Drunken Onions in People magazine from Michael Symon (love him!). While the chicken pictured in the recipe looks divine, I immediately thought the drunken onions would be perfect as another toppings option for our carnitas fest.

And I was right.

Although the original recipe is meant to be cooked on the grill, since I don’t have one, I just did it in the oven, and it worked out just fine.

You certainly don’t have to make carnitas to enjoy these onions … they would taste heavenly on top of a burger or grilled chicken. However you decide to use them, just be sure to make them.

Drunken Onions
Recipe courtesy of Michael Symon

Ingredients
3 small yellow onions, peeled and sliced in 1/2-in. thick rounds
4 T unsalted butter, melted
2 tsp freshly grated ginger
2 T bourbon
1 T dark brown sugar

Directions

1. Divide the onions evenly into 2 foil packets, separating the rings as you go.
2. In a small bowl, stir together the melted butter, ginger, and bourbon.
3. Pour the mixture over the onions, then season with salt and pepper, and sprinkle brown sugar on top.
4. Seal the packets, then place on the grill over medium heat with the lid down for 15 minutes, until the onions are soft, slightly caramelized and cooked through.

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