Whiskey Marinated Onion

My dad was in charge of the grill while growing up. I’m not sure if that is a good thing, or a bad thing. I only bring that up as I recall all of the times he would make barbecue chicken and basically burn the heck out of it, every time. I always recall the look on my mom’s face when he would bring in the plate full of burnt chicken pieces, all slathered in the burnt barbecue sauce. It was never a good thing, but hey, maybe he liked it that way, I have no idea. With the exception of the burnt chicken, my dad was pretty good with the grill, and smoker for that matter. There is one thing I remember watching him make and it was a cored out onion, loaded with a bit of butter, and brandy. Yes, brandy. Folks, if you have not been to Wisconsin, let’s just say people here love brandy.

Whiskey Marinated Onion Recipe

So as I always have an abundance of onions, I decided to create my take on the onion and instead of using brandy, I decided to use whiskey.

Lets get started.


  • 1 whole onion, skin removed
  • 2 tbsp unsalted butter
  • 2 tbsp whiskey
  • salt
  • pepper
  • aluminum foil

Begin by carefully removing the outer skin from the onion. You want the whole onion, so no need to slice it in half like you normally would. With your knife, remove the inner core of the onion. Work your knife around about three rings of the onion, working your way down, being careful not to go all of the way through. Remove the core and reserve it for later use.

Ingredients for making marinated onion

Set the onion on enough aluminum foil to completely cover and seal the onion. Next, add the butter into the hole, add the whiskey to the hole, and season with salt and pepper. Cover the onion with foil, and feel free to cover with another piece of aluminum foil over that.

Place on your preheated grill over indirect heat and cook for about 35 minutes.

When you are ready to serve, remove the onion from the grill and carefully remove the foil. Key word, careful. Place on your serving plate, and cut into it. Slice it in quarter and eat all of the petals.

The end result is an onion like no other. It has this great sweetness with a hint of salt that is perfectly balanced within the whiskey. So regardless if my dad was burning chicken, he definitely made up for it with his booze soaked onions.

Give these a shot the next time you have the grill going, and heck, if you don’t have whiskey, or brandy, try rum, or any other type of booze. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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