1 lb. lg. yellow onions
2 tbsp. oil
2 tbsp. butter
1/4 c. chicken broth
1/4 c. Scotch whiskey
Salt & pepper to taste

Peel the onions and slice them very thin. Divide them into rings. Heat the oil and butter until the butter melts. Add the onions and stir to coat well with oil. Cook, stirring occasionally, until tender, 10 to 15 minutes. Add the chicken broth. Cover the pan and cook until the broth has almost completely been absorbed. Add the Scotch. Stir and reduce the juices to almost nothing. Season to taste. May be used as a sauce or vegetable dish.