Caramelized Onion Butter Blend (Printable Version)

Rich, creamy butter infused with golden caramelized onions and fresh herbs.

# What You'll Need:

→ Caramelized Onions

01 - 2 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon kosher salt
05 - 1/2 teaspoon sugar
06 - 1/4 teaspoon freshly ground black pepper

→ Butter Board

07 - 8 ounces unsalted butter, softened to room temperature
08 - 1/2 teaspoon flaky sea salt, plus extra for garnish
09 - 1 tablespoon fresh chives, finely chopped
10 - 1 teaspoon fresh thyme leaves (optional)
11 - Freshly ground black pepper, to taste

→ For Serving

12 - Crackers for serving
13 - 1 baguette, sliced

# How to Make It:

01 - In a large skillet over medium heat, melt 2 tablespoons butter with olive oil. Add the sliced onions and sprinkle with kosher salt and sugar. Stir well to coat.
02 - Cook onions, stirring occasionally, for 35 to 40 minutes until deeply golden and caramelized. Reduce heat if onions brown too quickly. Season with black pepper and let cool to room temperature.
03 - In a medium bowl, mix the softened butter with half the caramelized onions, 1/2 teaspoon flaky sea salt, chives, and thyme (if using) until well combined and spreadable.
04 - Spread the butter mixture evenly onto a large serving board or platter using a spatula or the back of a spoon. Swirl for texture.
05 - Spoon the remaining caramelized onions over the top. Sprinkle with additional flaky sea salt, extra herbs, and freshly ground black pepper.
06 - Serve immediately with crackers and baguette slices.

# Expert Tips:

01 -
  • It looks fancy enough to impress but requires zero fancy techniques, just patience and a good skillet.
  • The combination of sweet caramelized onions melting into buttery richness is addictive in a way that surprises people every single time.
02 -
  • Don't rush the caramelization by turning up the heat, or you'll end up with burned onions that taste bitter instead of sweet and deep.
  • If your butter is too cold when you start mixing, it won't incorporate smoothly with the onions and your board will look grainy instead of luxurious.
03 -
  • Save the onion scraps and liquid from the bottom of your pan to enrich a pot of soup or stock the next time you're cooking.
  • The best moment to serve this is right when everyone sits down, when the butter is still soft enough to spread easily and the flavors feel fresh and alive.
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