We’re not sure why it took us so long to understand that mixing things into your butter is awesome. And why wouldn’t it be? Fat + anything = awesome (this is a well known tenet of string theory; just sayin’). Better yet, it’s easy and adds just the right amount of little lilly-guilding to any occasion. If any of this sounds unappealing just head back to BuzzFeed or whatever the hell else you were doing. If the thought of having caramelized onions…in butter form…to spread on whatever you want gives you culinary wood then keep reading.
Equipment Needed: Frying Pan, Wooden Spoon, Serving Spoon, Small Mixing Bowl, Chef’s Knife, Cutting Board, Serving Dish (to hold the finished butter)
Serving Suggestion: Family Style
Suggested Wine Pairing: whatever you’re drinking
Suggested Beer Pairing: whatever you’re drinking
- 1 stick unsalted butter ($4.99/lb)
- 1 medium onion ($0.99/lb)
- 1-2 TBSP dark maple syrup ($6.99/8 oz)
- 1 TBSP apple cider vinegar ($2.79/32 oz)
- Put a stick of butter in a small mixing bowl so it comes to room temperature by the time you’re ready to add the onions.
- Peel and finely dice your onion. You want super small pieces so they caramelize quickly and you aren’t eating big chunks once you fold everything together.
- Put your frying pan over medium heat. After about a minute, add 1 tablespoon of the room temp butter and throw in the onion. Stir them until the butter has melted and let them sit for 3 minutes. Add a liberal sprinkling of salt and some fresh cracked black pepper and let sit for another 3 minutes.
- Pour in the apple cider vinegar, stir and let sit for another 3 minutes.
- Pour the maple syrup over the top, stir and let sit for another 3 minutes. From here on out, stir the now caramelicious onions every 3 minutes until they’ve reduced to about a quarter of the original size; this will take about 20 minutes or more.
- Remove the onions from the frying pan and let them cool to room temperature. Add them to your small mixing bowl with the softened butter. Using a spoon, slowly fold all that deliciousness evenly into the butter and then transfer it to your serving container.
- If you want to roll it up you can use the same technique that we did for our melted leek and bacon butter; it’s a fancier presentation but takes a little more effort. Either way, let the whole lot sit in the fridge for at least an hour before you serve. It’ll last in the icebox for up to 5 days but that probably won’t be an issue.