Best Grilled Bourbon Onions Recipes

GRILLED PRIME RIB STEAKS WITH BOURBON-BBQ BASTE AND SPICE RUBBED GRILLED VIDALIA ONIONS

Grilled Prime Rib Steaks with Bourbon-BBQ Baste and Spice Rubbed Grilled Vidalia Onions image

Provided by Bobby Flay

Yield 4 to 6 servings

Number Of Ingredients 30

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 large Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 cups bourbon, plus 2 tablespoons
3 cups canned plum tomatoes and their juices, pureed
2 cups water
1/4 cup ketchup
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
2 tablespoon honey
1/4 cup molasses
2 tablespoons Dijon mustard
3 tablespoons ancho chili powder
1 tablespoon chipotle pepper puree
Salt and freshly ground pepper
2 rib-eye steaks, about 2 inches thick and 1-pound each
Spice Rubbed Grilled Vidalia Onions, recipe follows
2 tablespoons paprika
1 tablespoon ancho chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons kosher salt
1 teaspoon cayenne powder
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
4 Vidalia onions, peeled and sliced into 1/4-inch thick slices
Canola oil

Steps:

Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan. Add the onions and garlic and cook until translucent, 3 to 4 minutes. Add 2 cups bourbon and cook until completely reduced. Add the tomatoes and water, bring to a boil, and then simmer for 10 minutes. Add the remaining ingredients, excluding the salt, pepper, and steaks, and simmer for an additional 20 to 25 minutes, stirring occasionally. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool slightly. Whisk in the remaining 2 tablespoons of bourbon.
Heat grill to high. Season steaks on both sides liberally with salt and pepper and rub some of the spice rub from the onions onto 1 side of the steaks. Place steaks on grill, spice rub side down, and grill until slightly charred and crusty, about 4 to 5 minutes. Brush the steaks with some of the Bourbon-BBQ baste and turn steaks over; reduce heat of the grill to medium-low and cook to medium-rare doneness, about 8 to 9 minutes longer. Brush with the Bourbon-BBQ baste every 2 minutes. Remove from the grill, brush with more of the baste, and let rest for 5 minutes before slicing into 1/4-inch thick slices.
Heat grill to high.
Whisk together all spices in a small bowl until combined. Brush onions with oil on both sides. Rub 1 side of each onion with some of the spice mixture and place rub side down on the grill. Grill until golden brown and a crust has formed. Turn the onions over and continue grilling until just cooked through. Serve with the steaks.

GRILLED BOURBON ONIONS

Grilled Bourbon Onions image

Provided by Food Network Kitchen

Categories condiment

Time 30m

Yield about 3 cups

Number Of Ingredients 8

Ingredients

2 large sweet onions, such as Vidalia, sliced into 1/2- to 3/4-inch-thick rounds
Vegetable oil, for brushing
Kosher salt and freshly ground pepper
1/2 cup bourbon
2 tablespoons ketchup
1 tablespoon packed dark brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar

Steps:

Preheat a grill to medium. Brush the onions with vegetable oil on both sides and season with salt and pepper. Grill, covered and turning occasionally, until tender and charred, 15 to 20 minutes; roughly chop.
Combine the bourbon, ketchup, brown sugar and Worcestershire sauce in a large skillet. Simmer over medium-high heat until the sauce has thickened and the alcohol has burned off, about 3 minutes. Stir in the balsamic vinegar and add the onions. Season with salt and pepper. Serve warm or at room temperature.

GRILLED CHEESE WITH BOURBON MELTED ONIONS RECIPE - (4.7/5)

Grilled Cheese with Bourbon Melted Onions Recipe - (4.7/5) image

Provided by DeliciouslyDished

Number Of Ingredients 8

Ingredients

1 Tbsp olive oil
1 large red onion, halved, thinly sliced lengthwise
1 Tbsp brown sugar
1/4 tsp each salt and freshly ground black pepper
1 Tbsp bourbon
1 1/2 tsp plus 4 Tbsp unsalted butter, softened
12 oz (3 cups) of your favorite cheeses (we used sharp cheddar and Gruyère), grated
8 (1/2-inch) slices crusty bread

Steps:

1. Heat oil in a large skillet over medium heat. Add onion and cook 20 minutes, stirring frequently, until caramelized and very tender. Stir in sugar, salt, and pepper. Add bourbon, scraping up all brown bits in bottom of skillet. Stir in 1½ tsp butter until melted; keep warm. (Makes about 1 cup.) 2. In a medium bowl, toss cheeses until well combined. Divide evenly into 4 portions; press each into a disk-like patty to fit the size of the bread slices. 3. Spread ¼ cup of the onion mixture on each of 4 slices of bread. Top each with a cheese patty and another slice of bread. Spread 1½ tsp of the butter on 1 side of each sandwich. 4. Heat a large nonstick skillet over medium-low heat. Place 2 sandwiches, butter side down, in skillet. Cook 3 to 4 minutes, until golden brown. While first side is cooking, spread 1½ tsp of the butter on other side of each sandwich. Turn sandwiches and cook 3 to 4 minutes, until second side is crispy and golden brown and cheese has melted. Repeat with remaining 2 sandwiches.