Bourbon Potted Chili Onions Recipe

• 3 Tbsp. Butter
• 3 lb Sweet onions, Vidalia or possibly Texas sweets thinly sliced
• 1 tsp Salt
• 1 tsp Freshly-grnd black pepper
• 2 Tbsp. Ancho chili pwdr
• 3 Tbsp. Tomato paste
• 1/4 c. Sugar
• 1/4 c. White vinegar
• 1/2 c. Bourbon
• 1 c. Beef broth

1. Heat the butter in a large casserole over low heat.
2. Add in the onions, add in the salt and pepper and stir to coat well.
3. Cook very slowly over slow heat till the onions are soft and translucent/soft.
4. In rapid succession add in the chili pwdr and stir to incorporate fully.
5. Stir in the tomato paste and sugar and moisten with the vinegar.
6. Continue to cook over low heat.
7. As the liquids begin to bubble, be careful not to burn the tomato and sugar.
8. Nothing should caramelize in this dish.
9. Add in the bourbon carefully, allowing the alcohol to burn off.
10. Add in the broth and braise, with a lid on, till the onions are nearly dry.
11. May be served warm or possibly cool.
12. This recipe yields 2 to 2 1/2 c..

butter, sweet onions, salt, black pepper, ancho chili pwdr, tomato paste, sugar, white vinegar, bourbon, beef broth

Taken from cookeatshare.com/recipes/bourbon-potted-chili-onions-89635 (may not work)