Preheat oven to 350 degrees F.

Saute one sliced onion in oil in a skillet set over medium-low heat for 30 to 40 minutes (until caramelized). Watch the skillet carefully and stir often. You want the onions to caramelize not burn. Stop the cooking as soon as your onions are the color you want them to be. When onions are caramelized, add minced garlic and sauté for about one minute. Add the whiskey and cook for about 4 minutes (until most of the liquid has cooked off). Remove from heat.

In a medium bowl, combine tomato paste, Worchestershire sauce, molasses, apple cider vinegar, soy sauce, prepared mustard, paprika and liquid smoke. Stir until all ingredients are well-mixed. Stir in maple syrup and taste. Add more maple syrup if you prefer a sweeter taste.

Put the onion mixture into an oven-safe Dutch oven. Add the canned beans and the maple-syrup mixture. Stir to combine. (If you are using dry beans --as I did-- prepare your beans in an Instant Pot following Instant Pot directions for dried beans before adding them to the pot.)Add the quartered onion and the quartered apples to the bean pot. Stir to mix ingredients. Season generously with salt and pepper to taste.

Cover and bake. Check the beans occasionally, stir and add additional water if the beans are getting too dry. Bake for about an hour. Then uncover the pan and cook for 10 more minutes. The beans only get better the longer you cook them. I cooked my baked beans for several hours, checking them regularly and adding extra water as necessary.

Remove beans from oven and let them sit for a few minutes before serving. Garnish with chopped cilantro or red onion.