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1
Grab your largest, widest pot, preferably a heavy-bottomed Dutch oven, and place it over medium heat.
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2
Add ghee or butter, and once it has melted, add the cumin seeds, cinnamon stick, cardamom and star anise pod.
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3
Saute a little less than a minute, until fragrant and cumin seeds darken a little (but dont blacken; if they do, start again!
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4
).
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5
Now add onionsdo this in a few layers, sprinkling with a good coupla pinches of salt in between.
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6
Turn heat up to medium high.
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7
Stir, and cook 25 to 30 minutes, stirring every now and then, but not too often.
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8
A deep dark brown crust will form on the bottom of the pot; dont worry.
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9
This is flavor!
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10
But if it is starting to blacken, then add a little water to loosen it from the bottom and turn the heat down to medium.
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11
Dont turn the heat off.
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12
You want these onions to turn almost syrupy and chestnut brown in color.
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13
Turn heat off.
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14
Add whiskey, turn heat back up to medium high and scrape up that delicious crust with a wooden spoon.
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15
Cook until most of the whiskey has evaporated, about 2 to 3 minutes.
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16
Now add the stocks and continue to gently scrape up any remaining crust.
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17
Drop the bay leaf and parsley sprigs into the pot, bring it to a boil, then turn down to a gentle simmer.
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18
Cook, uncovered for 20 minutes.
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19
It will smell so good the neighbors might come knocking.
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20
Sorry about that.
