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.
Recipe courtesy of Michael Symon
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
- Divide the onions evenly into 2 foil packets, separating the rings as you go.
- In a small bowl, stir together the melted butter, ginger, and bourbon.
- Pour the mixture over the onions, then season with salt and pepper, and sprinkle brown sugar on top.
- 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.