CHURN OF EVENTS

Written By Fatima Cook

Comforting, luscious, sexy, wildly delicious and deeply flavorful. Smear it, spread it, whip it, melt it, brown it, eat it by the spoonful. Everyday and precious, butter is everything.

Butter is ancient and imperial. It can be traced back to 8,000 b.c.

Often called compound butters, simply, we are talking about flavored butters. Layered and gorgeous, flavored butters have the power to elevate any dish. They are quite simple to make and will last several days in the fridge or months in the freezer. I like to have a few different flavors in the freezer at any given time.

To get started, all you need are a few simple tools – really only a sturdy bowl and spoon. A food processor, electric mixer or stand mixer are all helpful, but not necessary.

One basic compound butter I always have stashed in my freezer is caramelized onion. It is delicious on any vegetable, beans, soups, on eggs, chicken, steak, and any grain you choose. Once you have the basic caramelized butter made, you can add things to it (miso and/or lemon, or roasted garlic and snipped chives) or you can whip if for fluffy creamy delight. It is so good. It takes some time and patience for the caramelizing magic happen, so when I make it, I go in deep.

Here is how I do it.

Ingredients

  • 1 yellow onion, thinly sliced (you can really use any kind and it is still incredibly delicious)

  • 2 tablespoons olive oil

  • 113 grams of softened unsalted, high quality butter* (1 stick)

  • Sea salt

Directions

  • In a sauté pan, over medium-low heat, add the onions and olive oil.

  • Cook stirring frequently for 50 minutes to an hour. The onions will be super soft and deeply colored. Let it cool to room temperature

  • Combine onions with the butter and salt in your bowl or food processor. If you are using a bowl and spoon, mix mix mix until the ingredients are fully combined and the onions broken down into the butter. If you are using the food processor, process until the mixture is smooth.

  • Once mixed, form the butter into a log, wrap it in parchment paper and refrigerate until firm. Cut into slices to use.

Let the flavors dissolve in your mouth. A simple luxury.

*I like Kerrygold or European butters which are higher in fat.

Fatima Cook