MAKES: 8 servings · PREP TIME: 10 minutes · COOK TIME: 20 minutes
Bourbon and brown sugar erythritol give these caramelized onions a rich, bold flavor that is almost dessert-like. It may sound weird to use onions and dessert in the same sentence, but you will know exactly what I mean as soon as you taste them. They are delicious on just about anything, especially a juicy steak.
INGREDIENTS
FOR THE ONIONS:
•2 tablespoons avocado oil or olive oil
•2 large onions, cut into ½-inch-thick slices
•½ teaspoon garlic powder
•½ teaspoon sea salt
•¼ teaspoon ground black pepper
FOR THE SAUCE:
•½ cup bourbon
•2 tablespoons reduced-sugar ketchup, store-bought or homemade (here)
•1 tablespoon brown sugar erythritol
•1 tablespoon Worcestershire sauce
•1 tablespoon balsamic vinegar
•1 tablespoon cooking sherry
•1 or 2 sprigs fresh thyme, for garnish (optional)
DIRECTIONS
1. Heat the oil in a large skillet over medium heat. Once hot, add the onions, garlic powder, salt, and pepper. Sauté until the onions are tender and slightly browned on the edges, about 10 minutes.
2. While the onions are cooking, make the sauce: Bring the bourbon, ketchup, erythritol, Worcestershire sauce, balsamic vinegar, and cooking sherry to a boil in a small saucepan over medium-high heat. Once it reaches a boil, reduce the heat to low and simmer until the sauce has started to thicken, about 10 minutes.
3. Pour the sauce over the onions and toss to coat. Cook for an additional 10 minutes, or until the onions are evenly coated in the sauce and the sauce is nice and thick. Garnish with fresh thyme before serving, if desired.
tips: Chop the onions instead of slicing them and mix in some chopped crispy bacon before serving to turn this into a delicious bacon jam.
If you don’t want to use sweetener or don’t have any on hand, you can make these onions without it. They will still be delicious.
PER SERVING:
CALORIES: 83
FAT: 3.5g
PROTEIN: 0.4g
TOTAL CARBS: 4.4g
FIBER: 0.7g
NET CARBS: 3.7g
ERYTHRITOL: 1.5g
