Melt the butter in a large casserole over low heat. Add the onions, add the salt and pepper and stir to coat well. Cook very slowly over slow heat until the onions are soft and translucent. In rapid succession add the chili powder and stir to incorporate fully. Stir in the tomato paste and sugar and moisten with the vinegar. Continue to cook over low heat. As the liquids begin to bubble, be careful not to burn the tomato and sugar. Nothing should caramelize in this dish. Add the bourbon carefully, allowing the alcohol to burn off. Add the broth and braise, with a lid on, until the onions are nearly dry. May be served hot or cold. This recipe yields 2 to 2 1/2 cups. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C33) Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 02-08-1999 Recipe by: Michael Lomonaco
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|Serving Size: 1 Serving (3815g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 380 (26%)|
|Amt Per Serving||% DV|
|Total Fat 42.2g||56 %|
|Saturated Fat 24.6g||123 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 91.5mg||28 %|
|Sodium 7826mg||270 %|
|Potassium 2937.2mg||77 %|
|Total Carbohydrate 192.1g||57 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 178.8g|
|Protein 31.3g||45 %|
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Calories per serving: 1478
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