Bourbon Vidalia Onion Barbecue Sauce
Elevate your barbecue game with this Bourbon Vidalia Onion Barbecue Sauce, a rich and velvety condiment that strikes the perfect balance of sweet, smoky, and tangy flavors. Featuring tender, golden-brown Vidalia onions sautéed in butter, this sauce builds layers of flavor with bold bourbon, tangy apple cider vinegar, and a touch of brown sugar for sweetness. Smoked paprika and a hint of cayenne pepper add just the right amount of smoky heat, while Dijon mustard and Worcestershire sauce bring a savory depth. Perfect for brushing onto grilled meats, slathering on sandwiches, or serving as a dip, this homemade barbecue sauce comes together in just 40 minutes and stores beautifully in the fridge. Whether you're hosting a backyard cookout or jazzing up a weeknight dinner, this Bourbon Vidalia Onion Barbecue Sauce is a showstopper.
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Recipe Information
Ingredients
- 2 medium Vidalia onions
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 0.5 cup bourbon
- 1 cup ketchup
- 0.25 cup apple cider vinegar
- 0.5 cup brown sugar, packed
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 0.25 teaspoon cayenne pepper (optional)
- 0.5 cup water
Instructions
Peel and finely chop the Vidalia onions.
In a medium saucepan, melt the butter over medium heat. Add the chopped onions and sauté, stirring occasionally, until they are soft and golden brown, about 8-10 minutes.
Add the minced garlic to the saucepan and cook for 1-2 minutes, stirring frequently, until fragrant.
Pour the bourbon into the pan and stir to combine. Let the mixture simmer for 2-3 minutes to allow the alcohol to cook off.
Stir in the ketchup, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, salt, and cayenne pepper (if using). Mix until fully combined.
Add the water to the sauce and stir again. Lower the heat to a gentle simmer and cook uncovered for 15-20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
Remove the sauce from the heat. For a smoother texture, use an immersion blender or transfer the sauce to a blender and process until smooth.
Allow the sauce to cool slightly before transferring it to an airtight container. Store in the refrigerator for up to 1 week.
Serve warm or at room temperature as a barbecue sauce or condiment for your favorite dishes.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2295 mg | 100% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 57.7 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
