This recipe is from Matt Partridge, Executive Chef, C.W.C., Willow Oaks Country Club, Richmond, Va. Mm format by Ursula R. Taylor. In a medium skillet, saute' onions and garlic in 1 tbsp. Butter for about 2 minutes or until browning starts. Cool. In a small saucepan boil Jack Daniel's for 5 minutes sor until the alcohol is reduced. Cool. In a medium boil, whip butter with an electric mixer for 5 minutes. Whip in salt, pepper, parsley, sugar, Jack Daniel's, and sauteed onion mixture. Form into a long tube on a large sheet of plastic wrap. Roll up. Chill. Slice off pieces as needed. Chef's Notes: If using salted butter do not add any additional salt. If whipped butter is too soft to form roll, refrigerate for 5 minutes. While any bourbon will do, Jack Daniel's is a favorite in the South. This flavored butter may be made up to one week in advance. Do not freeze. Personal Note from Ursula R. Taylor - just above the recipe it was noted that the Chef grills beef tenderloin with a small pc. Of this butter on top ~ and as it melts it turns into something a a sauce. It works well on any kind of steak. Also advises that you start with a slightly soft stick of butter.