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Name: Bourbon Potted Chili Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 tb Butter; 1 ts Freshly-ground black pepper; 1 ts Salt; 1/2 c Bourbon; 3 tb Tomato paste; 1/4 c Sugar; 2 tb Ancho chili powder; 1 c Beef broth; 1/4 c White vinegar; 3 lb Sweet onions; Vidalia or

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INGREDIENTS

3 tb Butter
1 ts Freshly-ground black pepper
1 ts Salt
1/2 c Bourbon
3 tb Tomato paste
1/4 c Sugar
2 tb Ancho chili powder
1 c Beef broth
1/4 c White vinegar
3 lb Sweet onions; Vidalia or

Servings

INSTRUCTIONS

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 - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-08-1999 Recipe by: Michael Lomonaco

NOTES

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Bourbon Potted Chili Onions

3 tb Butter
1 ts Freshly-ground black pepper
1 ts Salt
1/2 c Bourbon
3 tb Tomato paste
1/4 c Sugar
2 tb Ancho chili powder
1 c Beef broth
1/4 c White vinegar
3 lb Sweet onions; Vidalia or

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 -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    02-08-1999    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (3815g)
Recipe Makes: 1 servings

Calories: 1478
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1478

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