Balsamic Whiskey Cream Sauce
1 Onion sliced thin
1/2 cup Whiskey
1/4 cup Heavy Cream
In a large sauté pan, heat the oil. Add the onions, season with salt, and cook until soft and slightly caramelized, about 10 minutes.
Add the whiskey and Chocolate Espresso Balsamic Vinegar to deglaze the pan. Scrape up any yummy brown bits and stir as the liquid reduces for 1-2 minutes.
Add the cream and allow to cook another 1-2 minutes.
Serve over coffee rubbed steak, pork, or wild game, toss with pasta or quinoa, or use as a gravy for mashed potatoes. Enjoy!