Directions
Put 3 tablespoons butter in a sauce pan over medium heat and cook onions for a few minutes.
When onions are brown, turn off burner temporarily as you add whiskey.
Pour in whiskey.
As soon as it evaporates, turn burner on medium-high heat and pour in beef stock.
Add salt and freshly ground black pepper to taste, then allow mixture to bubble up and reduce by half.
Whisk in remaining tablespoon of butter, then reduce heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste.
Allow sauce to simmer and thicken for a few minutes.
Remember, you can use milk instead of heavy cream if you add butter to increase butterfat.