I haven’t used whisky in cooking for a while which is a bit of a shame for a combined food and whisky blogger. Here is a recipe for a condiment that can be served with most kinds of barbecued and roast meat as well as steaks.
Maple syrup is a very versatile sweetener that can add a bit of depth to your dishes. Bourbon and maple syrup go very well together so why not use them in an onion confit?
Ingredients (for about 8 to 12 servings):
- 500 g red onions, chopped
- 100 ml dark maple syrup
- 50 + 20 ml bourbon
- 30 g butter
- 50 ml balsamic vinegar
- 1/2 teaspoon Cayenne pepper or other powdered chiles
- 1/2 teaspoon powdered cinnamon
- 1/2 teaspoon powdered allspice
- Preparation: 5 minutes
- Cooking: 40 minutes
In a large skillet or saucepan heat the butter and the maple syrup. Reduce on low heat until the mixture begins to become slightly viscous. Add the onions, mix well and sauté on medium heat for a few minutes. Add spices, vinegar and 50 ml of the bourbon. Turn down heat to low and let evaporate almost all liquid, stirring occasionally. Fairly late in the cooking gently add salt and adjust the seasoning if necessary. You can also use some more vinegar, if you prefer a tart note.
Turn off the heat and let cool slightly, then blend in the remaining bourbon. Serve immediately or fill into jars where it should keep 2 to 3 weeks in the refrigerator.
This recipe is cross posted to my whisky blog dramming.com