Onion Butter Food

ONION BUTTER

Steps:

• Blend ingredients in a bowl.
• Let stand at room temperature for 0ne hour to blend flavours.

ONION BUTTER WITHOUT BUTTER

Steps:

• Place a small amount of dark sesame oil in a heavy pot and heat up.
• Add the onions and a small pinch of sea salt.
• Sauté the onions, stirring constantly, for 3 to 5 minutes until the onions are translucent.
• Add enough water to just cover the onions.
• Bring to a boil, reduce the flame to low, and simmer several hours until the onions become dark brown in color and very sweet in flavor.
• Occasionally during the cooking process, you may need to add small amounts of water to prevent burning.
• When the onions butter is done, allow to cool completely before placing it in a tightly sealed jar and refrigerating.
• Use immediately or store.
• Instead of using onions, finely chopped carrots, squash, apples, or other fruits and vegetables may be used.
• To avoid the use of oil, the water-sautéing method may be used instead.
• At the end of cooking, tamari or pureed miso can be used for a different flavor.

NEW POTATOES WITH GRILLED ONION BUTTER

Steps:

• Preheat a charcoal or gas grill to high.
• Put the potatoes in a 2-quart pot. Add enough water to cover the potatoes by 2 inches and enough salt to make the water taste like seawater. Add the garlic and bay leaves.
• Bring the potatoes to a boil and then cook at a gentle simmer until they test tender when poked with a thin fork, 15 to 20 minutes, though it depends on the size and age of the potatoes. Drain the contents of the pot into a sieve set over a heavy bowl, filling the bowl with the hot water just to warm it. Throw out the water, drop the potatoes in the bowl and cover the bowl tightly with plastic wrap to keep the potatoes warm.
• As the potatoes cook, toss the onions with a little canola oil and salt and pepper and grill over medium-high heat until charred and soft. On the same grill, heat a cast-iron pan. Add the butter and cook until it browns. Remove from the heat, add the rosemary and give the pan a shake; the butter will foam. When it stops sizzling, add the onions to the butter and cook over low heat until they are very tender and the butter has taken on a pronounced oniony flavor.
• Remove the spent rosemary sprigs. Pour the butter and onion mixture over the warm cooked potatoes and serve right away.

BROWN-BUTTER-FRIED ONION RINGS

Steps:

• Place buttermilk in a medium bowl. Place flour in another medium bowl; season with salt and pepper. Working in batches, toss onion rings in flour; shake off excess. Dip in buttermilk, letting excess drip back into bowl. Return to flour and toss to coat again; shake off excess.
• Heat 4 Tbsp. butter in a large skillet over medium, stirring occasionally, until lightly browned and foaming. Add half of onion and cook, turning once, until golden brown and crisp, 8-10 minutes. Transfer to paper towels with tongs; season with salt and pepper. Repeat with remaining butter and onion.

ONION BUTTER

Steps:

• 1. In a bowl mix the softened butter with the soup mix. Stir well transfer to a butter bell to keep on counter or store in fridge.