Caramelized Onion Butter
Caramelized Onion Butter
Ingredients
For the Caramelized Onions
- 1 yellow onion, large, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pinch salt
- 1 tablespoon water, to 2 tablespoons, as needed
For the Compound Butter
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme, finely chopped
Instructions
- 1
Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a wide pan over medium-low heat.
⏱️ 2 min
- 2
Add the 1 large thinly sliced yellow onion to the pan. Toss to coat the onions evenly with the butter and oil, then spread them out in a single layer.
⏱️ 3 min
- 3
Cook the onions for 15 to 20 minutes, stirring every few minutes, until they have softened and become translucent.
⏱️ 20 min
- 4
Add a pinch of salt to the onions. Lower the heat slightly and continue cooking for another 30 to 45 minutes. Allow the onions to sit undisturbed between stirs to encourage caramelization. If the onions begin to stick to the pan, add 1 to 2 tablespoons of water to deglaze and prevent burning.
⏱️ 45 min
- 5
Once the onions are deep amber in color, soft, and jammy in texture, remove them from the heat and let them cool slightly. This cooling period is important before mixing with the butter.
⏱️ 10 min
- 6
In a medium bowl, mash the cooled caramelized onions into the 1/2 cup of softened unsalted butter. Add 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and 1 teaspoon of finely chopped fresh thyme. Continue mashing and mixing until all ingredients are well combined and evenly distributed.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion Butter
For the Caramelized Onions
- 1 yellow onion, large, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pinch salt
- 1 tablespoon water, to 2 tablespoons, as needed
For the Compound Butter
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme, finely chopped
Instructions
- 1
Melt 1 tablespoon of butter and 1 tablespoon of olive oil in a wide pan over medium-low heat.
⏱️ 2 min - 2
Add the 1 large thinly sliced yellow onion to the pan. Toss to coat the onions evenly with the butter and oil, then spread them out in a single layer.
⏱️ 3 min - 3
Cook the onions for 15 to 20 minutes, stirring every few minutes, until they have softened and become translucent.
⏱️ 20 min - 4
Add a pinch of salt to the onions. Lower the heat slightly and continue cooking for another 30 to 45 minutes. Allow the onions to sit undisturbed between stirs to encourage caramelization. If the onions begin to stick to the pan, add 1 to 2 tablespoons of water to deglaze and prevent burning.
⏱️ 45 min - 5
Once the onions are deep amber in color, soft, and jammy in texture, remove them from the heat and let them cool slightly. This cooling period is important before mixing with the butter.
⏱️ 10 min - 6
In a medium bowl, mash the cooled caramelized onions into the 1/2 cup of softened unsalted butter. Add 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and 1 teaspoon of finely chopped fresh thyme. Continue mashing and mixing until all ingredients are well combined and evenly distributed.
⏱️ 5 min