Caramelized Onion Butter Board (Print Version)

Golden caramelized onions mixed with creamy butter, ideal for spreading on crisp breads.

# Components:

→ 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
11 - Freshly ground black pepper to taste

→ For Serving

12 - Crackers for serving
13 - 1 baguette, sliced

# Directions:

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

# Expert Advice:

01 -
  • The caramelization process fills your kitchen with a warmth that crackling bacon wishes it could match.
  • It's the kind of appetizer that disappears fastest because people can't believe something this rich came together so simply.
  • You'll find yourself making it again just to have the excuse to slow-cook onions and breathe in that smell.
02 -
  • Don't rush the caramelization by turning up the heat; those onions need low, steady warmth to develop their sweet, complex flavor without burning at the edges.
  • The spread needs to be truly room temperature before serving, or the butter becomes too soft and loses its ability to hold those beautiful swirls you've worked to create.
03 -
  • Make the caramelized onions ahead of time and store them in the refrigerator; they actually taste better after a day, so you can assemble the board just before guests arrive.
  • If your butter is too cold when you try to blend it with the onions, it'll fight you; let it sit on the counter for thirty minutes after you pull it out of the fridge.
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