Back in the hotel days my dad the chef would make sauteed onions to serve with the steaks he broiled for our guests (he only cooked steaks when we had slow weeks and a smaller number of people to serve). A few years back I decided to make my dad his own onions, and add the whiskey he kept at his side, for quiet sipping while cooking, directly to the onions. This is a basic recipe that can be served as is, or added to a gravy, or used as a base for a broader vegetable saute. I also use these in tarts and quiches.

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