Caramelized Onion Butter Board (Printer View)

Silky butter blended with sweet caramelized onions, perfect for enhancing crackers or bread.

# 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

# Method Steps:

01 - In a large skillet over medium heat, melt 2 tablespoons butter with olive oil. Add 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 brown too quickly. Season with black pepper and let cool to room temperature.
03 - In a medium bowl, mix softened butter with half the caramelized onions, 1/2 teaspoon flaky sea salt, chives, and thyme until well combined and spreadable.
04 - Spread butter mixture evenly onto a large serving board or platter using a spatula or the back of a spoon. Create swirls for visual texture and appeal.
05 - Spoon 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 while butter board remains at optimal spreading consistency.

# Expert Advice:

01 -
  • It looks fancy enough to impress, but honest enough that you won't stress making it.
  • The kitchen smells like a French bistro for the entire hour, which is its own reward.
  • Once the onions are done, assembly takes five minutes flat.
02 -
  • Don't skip the cooling step—warm onions will turn your butter into a puddle, and you need structure on that board.
  • Medium heat is your friend; cranking the temperature high will scorch the onions before they caramelize, leaving you with bitter, burnt edges instead of that sweet, jammy gold.
03 -
  • Slice your onions uniform thickness so they caramelize evenly—a mandoline takes thirty seconds but saves you from any crunchy surprises.
  • The remaining caramelized onions on top are just as important as the butter base; they're what make this look alive and intentional on the board.
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