Just when you thought butter couldn’t get any better, a cookbook teaches us the very important lesson that yes, it can. Lucy Vaserfirer’s Flavored Butters is a collection of ways to trick out your butter so that it serves every possible culinary need. Because why use anything else when butter’s around? First up, everyone’s favorite thing, ever: caramelized onions.
Slow and low is the key to caramelizing onions. Gentle cooking transforms onions from positively pungent to golden brown, sweet, and mellow. They make a delicious stand-alone topping for burgers or steak, but blending them into butter makes them even better.
Serve this butter atop steak, stuff it into burger patties, toss it with steamed or roasted vegetables, or stir it into mashed potatoes and grain dishes.
- 2 tablespoons extra-virgin olive oi
- 1 yellow onion, julienned
- 8 tablespoons (1 stick) unsalted butter
- 1/4 teaspoon kosher salt, or to taste
- Heat a medium-size, heavy sauté pan over medium-low heat.
- Add the oil and the onion and cook, stirring frequently, for 50 to 55 minutes, or until the onion is caramelized.
- Let cool to room temperature.
- Combine the caramelized onions, butter, and salt in a food processor and pulse until smooth.
- Form into a log and refrigerate until firm before slicing and serving
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