Caramelized Onion Butter
Pane-bistecca
This caramelized onion butter goes wonderfully with steaks, roasts, beef or pork, and much more.
The butter mixture takes a little time, because the onions must be caramelized slowly so that the butter tastes just right. To do this, mix in plenty of chili and garlic and much more.
Give it a try, you can make this butter in large batches and then freeze it in portions. Simply transfer it from the freezer to the refrigerator 15 minutes before serving.
The butter mixture takes a little time, because the onions must be caramelized slowly so that the butter tastes just right. To do this, mix in plenty of chili and garlic and much more.
Give it a try, you can make this butter in large batches and then freeze it in portions. Simply transfer it from the freezer to the refrigerator 15 minutes before serving.
Ingredients
4 red Onions, sliced
¼ tsp Salt
1 tsp Sugar
some Pepper
½ tsp Chili Flakes
3 cloves of Garlic, grated
some Thyme
A little chopped Parsley
30 ml Red Wine
1 tsp Worcestershiresauce
250 g soft Butter
Instructions
1
Step 1
Melt 20 g of the butter in a shallow pan and add the onions, salt, and sugar.
2
Step 2
Cook the onions over low heat for about 40-50 minutes, stirring frequently to prevent them from burning, until they are golden brown. Add red wine and reduce. Set aside and let cool for 10 minutes.
3
Step 3
Place all the remaining ingredients in a tall bowl and add the onions. Purée everything well.
4
Step 4
Place the butter in small silicone molds or shape into a roll and store in the refrigerator or freezer.
Notes
The longer you caramelize the onions, the better the flavor, but be careful as they burn quickly and then taste bitter.Here are more butter Recipes! And here is the Garlic Butter!
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