Best 20 Onion Butter Recipes

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Onion butter is a versatile and flavorful spread that can be used to enhance the taste of a variety of dishes. Whether you are looking to add a savory touch to your favorite sandwich, create a rich and creamy sauce for pasta, or simply enjoy it as a dip for vegetables, onion butter is sure to become a staple in your kitchen. With its combination of sweet and savory flavors, onion butter is a delicious and easy way to add a burst of flavor to your meals.

Check out the recipes below so you can choose the best recipe for yourself!

RIB EYE STEAK WITH BLUE CHEESE COMPOUND BUTTER AND CRISPY ONION STRINGS RECIPE BY TASTY



Rib Eye Steak With Blue Cheese Compound Butter And Crispy Onion Strings Recipe by Tasty image

Elevate your thick, juicy steaks with a creamy blue cheese compound butter and fried onion strings. Basting your steaks with butter and herbs in the final minutes of cooking gives them that eye-catching color and crispy exterior you can't wait to cut into it. These small and easy additions will add so much flavor to your dish. You'll score extra points with that special someone with the pretty presentation, too.

Provided by Betsy Carter

Categories     Dinner

Yield 2 servings

Number Of Ingredients 18

1 cup unsalted butter, room temperature
1 cup crumbled blue cheese
2 tablespoons chives, finely chopped
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ medium yellow onion, thinly sliced
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
4 cups canola oil, for frying
2 rib eye steaks, 1 1/2 in (3 cm)
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons olive oil
2 tablespoons unsalted butter
5 sprigs fresh thyme

Steps:

  • Make the compound butter: In a medium bowl, mix together the butter, blue cheese, chives, salt, and pepper until well combined.
  • Transfer the butter to a piece of plastic wrap and roll into a log. Refrigerate for at least 1 hour, or until ready to use.
  • Make the fried onions: In a shallow bowl, combine the onions and buttermilk and let sit at room temperature for 1 hour.
  • In a medium bowl, whisk together the flour, paprika, salt, and pepper. Dip the buttermilk-coated onions into the flour mixture, shaking off any excess.
  • Fill a large skillet with high sides with the canola oil. Heat the oil over medium-high heat until it reaches 375˚F (190˚C). Once the oil is hot, add the onions in batches and fry for 3 minutes, until golden brown. Transfer the onions to a wire rack to drain and season with salt.
  • Generously season the steaks all over with salt and pepper.
  • Add the olive oil to a large cast-iron or stainless-steel pan over high heat. Once the oil begins to shimmer, add the steaks and cook, without disturbing, until a brown crust forms, about 7 minutes. Flip the steaks and continue to cook for 7 minutes more, until the steak is browned on both sides. Sear the sides of the steak to render any fat. Add the butter and thyme to the pan. Tilt the pan toward you and baste the steaks with the melted butter for 2 minutes, until the internal temperature reaches 135°F (60°C) for medium rare.
  • Serve the steak with the crispy onions and blue cheese compound butter.
  • Enjoy!

MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE



My Mother's Butter, Tomato, and Onion Sauce image

The easiest tomato sauce recipe for pasta only has 3 ingredients.

Provided by Guiliano Hazan

Categories     Sauce     Onion     Tomato     Vegetarian     Butter     3-Ingredient Recipes     Pasta     Dinner

Yield Makes enough for 1 pound dried pasta

Number Of Ingredients 4

2 pounds ripe tomatoes, or 3 cups canned whole peeled tomatoes with their juice
1 medium sweet yellow onion
5 tablespoons butter
1 1/4 teaspoons salt

Steps:

  • If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
  • Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

RIB-EYE STEAKS WITH GORGONZOLA BUTTER AND CRISPY SWEET ONION RINGS



Rib-Eye Steaks with Gorgonzola Butter and Crispy Sweet Onion Rings image

Categories     Onion     Fry     Sauté     Dinner     Blue Cheese     Steak     Butter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 18

Gorgonzola butter
2 heads of garlic, top 3/4 inch cut off to expose cloves
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
2 tablespoons chopped fresh parsley
Onion rings
3 cups buttermilk
2 sweet onions (such as Vidalia or Walla Walla), thinly sliced into rounds, then separated into rings
3 cups unbleached all purpose flour
3 tablespoons onion powder
3 tablespoons garlic powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
4 cups canola oil (for frying)
Steaks
6 10- to 12-ounce rib-eye steaks
2 tablespoons olive oil

Steps:

  • For gorgonzola butter:
  • Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer Gorgonzola butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
  • For onion rings:
  • Pour buttermilk into large bowl. Add onion rings; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion powder, garlic powder, salt, and pepper in another large bowl.
  • Preheat oven to 350°F. Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with a few onion rings at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown, adjusting heat as necessary for each batch to maintain temperature at 350°F, about 2 minutes. Transfer onion rings to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion rings.
  • For steaks:
  • Brush steaks with olive oil; sprinkle with salt and pepper. Heat 2 large nonstick skillets over medium-high heat. Add 3 steaks to each skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Serve with Gorgonzola butter and onion rings.

ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY



Roast Turkey With Herb Butter and Caramelized-Onion Gravy image

Wonderful sweet gravy; for those looking for something a bit different than traditional turkey gravy. Or skip the gravy recipe and make the herb butter and use the pan drippings to create your own gravy recipe. Fabulous rub for turkey!

Provided by Cook4_6

Categories     Whole Turkey

Time 5h

Yield 14 serving(s)

Number Of Ingredients 17

1/2 cup butter
4 large onions, thinly sliced
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons all-purpose flour
1/2 cup balsamic vinegar
3 tablespoons honey
6 tablespoons butter, room temperature
1 1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 (21 -22 lb) whole turkey, neck, heart, and gizzard reserved
1 large onion, quartered
4 1/2 cups about low sodium chicken broth
2 large fresh rosemary sprigs
2 large fresh thyme sprigs
1 bay leaf
3 tablespoons all-purpose flour

Steps:

  • For gravy base:.
  • Melt butter in large pot over medium-high heat.
  • Add onions and sauté until deep brown, about 40 minutes.
  • Mix in rosemary and thyme, then flour; stir 1 minute.
  • Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.).
  • For turkey:.
  • Mix butter and herbs in small bowl.
  • Rinse turkey inside and out; pat dry.
  • Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper.
  • Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey.
  • Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.).
  • Set rack at lowest position in oven and preheat to 350°F.
  • If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity.
  • Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour.
  • Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer.
  • Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Celsius.
  • ontinue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed.
  • Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  • Strain pan juices into 8-cup measuring cup; spoon fat off top.
  • Heat gravy base over medium heat.
  • Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

Nutrition Facts : Calories 963.7, Fat 52, SaturatedFat 18.7, Cholesterol 369.1, Sodium 452.8, Carbohydrate 13.2, Fiber 1.1, Sugar 7.4, Protein 104.3

TURKEY WITH HERB BUTTER & CARAMELIZED ONION BALSAMIC GRAVY



Turkey With Herb Butter & Caramelized Onion Balsamic Gravy image

If you are searching for an outstanding Turkey recipe, this is it! I have been making this turkey recipe for the past eight years and my family would not have it any other way! This has fantastic flavor! The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices.

Provided by Cook4_6

Categories     Whole Turkey

Time 5h

Yield 10 serving(s)

Number Of Ingredients 20

16 -18 lbs turkey, neck and giblets reserved for gravy
fresh rosemary sprig (optional)
fresh sage sprig (optional)
6 tablespoons butter
3 tablespoons fresh rosemary, chopped
3 tablespoons fresh sage, chopped
1 1/2 tablespoons orange peel, grated
1 tablespoon black pepper
4 teaspoons salt
5 1/2 cups low sodium chicken broth
1 onion, quartered
1 bay leaf
6 tablespoons butter
2 large onions, halved, thinly sliced
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 teaspoon fresh sage, chopped
1/3 cup flour
1/2 cup balsamic vinegar

Steps:

  • Preheat oven to 325°F.
  • Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper.
  • If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity.
  • Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey.
  • Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
  • Meanwhile, prepare gravy: Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour.
  • Strain turkey stock.
  • Melt butter in large skillet over medium-high heat.
  • Add sliced onions; saute 10 minutes.
  • Add 1 tablespoon rosemary and 1 tablespoon sage and saute until onions are golden, about 10 minutes.
  • Add flour; stir 1 minute. Gradually whisk in turkey stock.
  • Boil until gravy thickens, stirring often, about 3 minutes.
  • Add 1 teaspoon each rosemary and sage.
  • Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat.
  • Add juices to gravy.
  • Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits.
  • Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy.
  • Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

Nutrition Facts : Calories 1354.7, Fat 73.1, SaturatedFat 25.5, Cholesterol 530.6, Sodium 1568.7, Carbohydrate 12.1, Fiber 1.5, Sugar 3.9, Protein 152.3

NEW POTATOES WITH GRILLED ONION BUTTER



New Potatoes with Grilled Onion Butter image

Provided by Amy Thielen

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds fresh small potatoes
Salt
4 cloves garlic
3 dried bay leaves
12 ounces cipollini or spring onions, peeled and halved crosswise
Canola oil, for grilling onions
Freshly ground black pepper
1 stick (4 ounces) butter
1 sprig fresh rosemary

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.

BABY BOK CHOY WITH BACON, ONION AND BUTTER BEANS



Baby Bok Choy with Bacon, Onion and Butter Beans image

When you see bok choy you might think stir-fry, but we here treat it like a hearty green, wilting it and softening it in bacon drippings. Then we add big, creamy butter beans and a splash of vinegar. Serve it right out of the pan or at warm room temperature. And if you have it on hand...stir fresh corn kernels in with the beans.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 slices bacon, cut into 1/4-inch pieces (about 4 ounces)
1 pound baby bok choy (about 4 heads)
1/2 onion, thinly sliced
One 15-ounce can butter beans, drained and rinsed
1 tablespoon white balsamic vinegar
Kosher salt

Steps:

  • Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces.
  • Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan.
  • Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature.

Nutrition Facts : Calories 214 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 19 milligrams, Sodium 658 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 10 grams, Sugar 3 grams

BRUSSELS SPROUTS IN ONION BUTTER



Brussels Sprouts in Onion Butter image

A great way to serve Brussels Sprouts using chicken broth and onions. Very tasty. I've had this recipe for years, have no idea where it came from.

Provided by SooZee

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

3 -4 lbs Brussels sprouts
2 medium chopped onions
2 cups chicken broth
1 tablespoon lemon juice
1/2 cup butter
salt and pepper

Steps:

  • Melt butter, cook onions until soft.
  • Add the lemon juice.
  • You can do this and then place in fridge until later.
  • Just before serving, cook brussels sprouts in chicken broth.
  • 5-8 minutes for frozen.
  • 10 minutes for fresh.
  • Drain liquid and add onion butter.
  • Season to taste.

Nutrition Facts : Calories 246.2, Fat 17, SaturatedFat 10.1, Cholesterol 40.7, Sodium 412.2, Carbohydrate 20.4, Fiber 6.4, Sugar 5.8, Protein 7.9

UKRAINIAN VARENYKY WITH ONION BUTTER (PEROGIES)



Ukrainian Varenyky With Onion Butter (Perogies) image

This popular Ukrainian dish is also known as pyrohy, perogies or potato dumplings. Cheesy potato filling surrounded by a tender, almost non-existent, dough that melts in your mouth. This dough is so tender that I use vegetable oil if there is any left over varenyky. They are easier to pull apart after they have been refrigerated. Your could drizzle oil over the varenyky toss and then add the onion butter. Company's Coming.. Internation Buffet.

Provided by Olha7397

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon salt, to taste
2 teaspoons cooking oil
2/3 cup warm water, approximately
1/2 cup finely diced onion
1/4 cup butter or 1/4 cup vegetable oil (or half oil and butter)
1 3/4 cups hot mashed potatoes, do not use food processor (3 to 4 medium)
3/4 cup grated sharp cheddar cheese
1/3 cup cream-style cottage cheese, mashed with fork
1/8 teaspoon pepper
16 cups boiling water
1 tablespoon salt

Steps:

  • DOUGH: Combine flour, baking powder add salt in food processor.
  • Process for 3 seconds.
  • With motor running, slowly add cooking oil and enough warm water through feed chute until a ball begins to form.
  • Turn dough out onto lightly floured surface.
  • Knead 3 to 4 times until smooth.
  • Cover with plastic wrap.
  • Let stand for 20 minutes.
  • ONION BUTTER: Saute onion in butter in small saucepan on medium-low for about 10 minutes until onion is soft but not brown.
  • Keep hot.
  • TWO CHEESE POTATO FILLING: Mix first 4 ingredients in medium bowl until Cheddar cheese melts and mixture is evenly moist.
  • Makes about 2 1/4 cups filling.
  • Divide dough into 4 equal portions.
  • Roll out 1 portion into a rope about 12 inches long.
  • Keep other portions covered.
  • Cut at 1 inch intervals.
  • Press balls slightly to flatten.
  • Cover with plastic wrap.
  • Stretch and press 1 ball to about 2 1/2 inches in diameter or roll out with rolling pin.
  • Place in palm of hand.
  • Place about 2 teaspoons filling centre.
  • I like to make the potato filling a day ahead so that it is cold.
  • Fold dough in half.
  • With well floured fingers, pinch edges firmly together to seal.
  • Edges of dough may be moistened if desired.
  • Arrange in single layer on lightly floured tea towel-lined baking sheet.
  • Cover with tea towel to prevent drying.
  • Repeat with remaining dough and filling.
  • Cook varenyky, in batches, in boiling water and salt in large pot or Dutch oven for 3 to 4 minutes, stirring occasionally, until varenyky float to top.
  • Allow to bob for 1 minute.
  • Remove using slotted spoon.
  • Drain.
  • Turn into large bowl.
  • Drizzle some Onion Butter over each varenyky batch.
  • Gently shake to mix and prevent sticking.
  • Makes 4 dozen varenyky.
  • VARIATION: Add 6 bacon slices, cooked crisp and crumbled, to Two Cheese Potato Filling.
  • VARIATION: After varenyky are cooked, sauté, in batches, in 2 teaspoons butter in frying pan until lightly browned.
  • TO MAKE AHEAD: Place filled varenyky (cooked or uncooked) on baking sheet, in layers between waxed paper or parchment paper.
  • Cover.
  • Freeze until solid.
  • To remove varenyky, hit baking sheet on counter to pop them off.
  • Store in resealable freezer bags in freezer.
  • To cook from frozen, do not thaw.
  • Boil, as above, increasing cooking time after they float to top.
  • Serve with sour cream.

PORK TOP LOIN ROAST WITH ASPARAGUS, SPRING ONION AND BUTTER LETTUCE



Pork Top Loin Roast With Asparagus, Spring Onion and Butter Lettuce image

Provided by Jane Sigal

Categories     dinner, roasts, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 2-pound boneless pork top loin roast or rib-end loin roast
Salt
freshly ground black pepper
1 cup dry white wine
1 bay leaf
1 large thyme sprig
1/2 yellow onion, coarsely chopped
2 ounces thinly sliced pancetta, cut into 1/2 -inch strips
1 large spring onion, white and green parts, thinly sliced
1 pound thin asparagus, cut into 2-inch lengths, or snap peas
1 head butter lettuce, cut into 1/2-inch strips
1/4 cup mixed fresh chopped herbs, such as parsley, dill and basil
Lemon juice to taste

Steps:

  • In a small enameled cast-iron casserole, melt 1 tablespoon butter in 1 tablespoon olive oil. Add pork, season with salt and brown well over medium to medium-high heat, about 10 minutes. Transfer pork to a plate and pour off fat in casserole. Add wine to casserole and boil over high heat, scraping up browned bits. Add bay leaf, thyme, yellow onion and pork. Cover and cook over very low heat, turning once, until an instant-read thermometer inserted in center registers 160 degrees, about 1 hour. Transfer pork to a carving board and let rest at least 10 minutes. Set casserole and its contents aside.
  • In a large sauté pan, melt remaining 1 tablespoon butter in remaining 1 tablespoon olive oil. Add pancetta and cook, stirring, over medium heat until lightly browned, about 5 minutes. Stir in spring onion. Add asparagus or snap peas, lettuce and 1/3 cup pork juices from casserole; season with salt. Cover and cook over medium-high heat until asparagus is crisp-tender, about 3 minutes. Uncover and cook until juices thicken. Remove pan from heat and stir in chopped herbs. Season with salt, pepper and lemon juice.
  • Bring juices in casserole to a simmer and season with salt and pepper. Thickly slice pork, spoon pan juices over meat and serve with vegetables.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 31 grams, Carbohydrate 14 grams, Fat 56 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 19 grams, Sodium 1141 milligrams, Sugar 6 grams, TransFat 1 gram

BUTTER BURGERS WITH CRISPY CHEESE SKIRTS AND ONION-PICKLE MARMALADE



Butter Burgers with Crispy Cheese Skirts and Onion-Pickle Marmalade image

Provided by Eric Greenspan

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
2 red onions, thinly sliced
2 dill pickle spears, diced
2 sweet pickle spears, diced
1/2 cup balsamic vinegar
1/2 cup unsalted butter, at room temperature
2 pounds 80% lean ground beef
1 tablespoon kosher salt
1 1/2 teaspoons coarsely ground black pepper
1 1/2 pounds shredded Cheddar
Six 4-inch brioche hamburger buns, split
1/2 head iceberg lettuce, shredded
2 tomatoes, sliced
1 cup mayonnaise, preferably Duke's
1/4 cup steak sauce

Steps:

  • For the onion-pickle marmalade: Melt the butter in a medium saucepan over high heat. Add the onions and pickles and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the vinegar and cook until the mixture has reduced and become sticky, about 10 minutes. Remove from the heat and set aside.
  • For the burgers: Mix the butter with the beef, salt and pepper in a medium bowl until thoroughly combined. Form 6 equal patties with your hands.
  • Heat a griddle over medium-high heat until hot. Add the patties and cook until browned on one side, 3 to 4 minutes. Flip and cook the other side until caramelized, 3 to 4 minutes. Flip the patties again. Top 1 patty with a 4-ounce mound of the cheese and cover with a small metal bowl until the cheese melts and cascades around the patty to form a cheese "skirt." When the cheese skirt is crispy around the edges, carefully remove the bowl and transfer the patty with the attached cheese skirt to a plate. Repeat with the remaining patties and cheese.
  • For the sauce: Stir the mayonnaise and steak sauce in a small bowl until combined. Dollop an equal amount on the bottom buns. Top with the lettuce, tomatoes and cheese-skirt patties. Dollop with the marmalade, close the burgers and serve right away.

ONION SOUP WITH SAGE BROWN BUTTER, CROUTONS, AND GRATED LEMON PEEL



Onion Soup with Sage Brown Butter, Croutons, and Grated Lemon Peel image

Provided by Daniel Patterson

Categories     Soup/Stew     Onion     Appetizer     Sauté     Dinner     Lemon     Butter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

12 tablespoons (1 1/2 sticks) butter, divided
24 cups thinly sliced onions (about 5 3/4 pounds)
8 cups (or more) low-salt chicken broth
1 1/2 cups 1/2-inch pieces torn crustless country-style bread
16 fresh sage leaves
1 1/2 tablespoons (or more) Sherry wine vinegar
2 teaspoons finely grated lemon peel

Steps:

  • Melt 6 tablespoons butter in heavy extra-large pot over medium-high heat. Add onions; sprinkle with salt and pepper and sauté until onions begin to soften, 15 to 18 minutes. Reduce heat to medium and sauté until onions are very tender and deep golden brown, stirring often and adjusting heat as needed, 25 to 30 minutes longer. Transfer 1 1/2 cups caramelized onions to small bowl and reserve for garnish.
  • Add 8 cups broth to remaining onions in pot and bring to boil. Reduce heat and simmer 25 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return to same pot and add more broth by 1/4 cupfuls to thin soup to desired consistency. Season soup to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill reserved caramelized onions. Cool soup slightly. Chill soup uncovered until cold, then cover and keep chilled. Rewarm caramelized onions and soup separately before continuing.
  • Melt 2 tablespoons butter in medium nonstick skillet over medium heat. Add torn bread pieces and sauté until bread pieces are crisp and golden, 5 to 6 minutes. Remove from heat and reserve.
  • Cook remaining 4 tablespoons butter in small saucepan over medium heat until golden brown, stirring occasionally, 3 to 4 minutes. Add sage leaves and cook until slightly crisp, 30 seconds to 1 minute. Transfer leaves to small plate; reserve brown butter in saucepan.
  • Stir 1 1/2 tablespoons vinegar into reserved caramelized onions, adding more vinegar by 1/2 teaspoonfuls, if desired.
  • Divide warm soup among 8 bowls. Spoon vinegar-seasoned caramelized onions atop soup in each bowl. Sprinkle each serving with croutons and fried sage leaves. Drizzle sage brown butter over each; sprinkle lightly with grated lemon peel and freshly ground black pepper and serve.

HAM AND SWEET ONION SANDWICHES WITH PARSLEY BUTTER



Ham and Sweet Onion Sandwiches with Parsley Butter image

Categories     Sandwich     Onion     Pork     No-Cook     Quick & Easy     Summer     Gourmet

Yield Makes 2 sandwiches

Number Of Ingredients 6

3/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons unsalted butter, softened
1/2 teaspoon salt
1 large sweet onion such as Vidalia or Walla Walla
4 slices good-quality whole-wheat sandwich bread
1/4 lb thinly sliced cooked ham (preferably Black Forest)

Steps:

  • Finely chop parsley in a food processor, then add butter and salt and blend to a paste.
  • Cut 4 (1/8-inch-thick) slices crosswise from center of onion, reserving remainder for another use.
  • Spread 1 1/2 teaspoons parsley butter on 1 side of each slice of bread. Arrange 1 onion slice on each of 2 bread slices and spread each with 1 1/2 teaspoons parsley butter, then top each with one fourth of ham. Repeat layering with remaining onion, parsley butter, and ham, then cover with remaining bread slices, buttered sides down.

PEANUT SMOKED PORK LOIN WITH PEANUT BUTTER BBQ SAUCE AND CARROT AND PICKLED ONION SALAD



Peanut Smoked Pork Loin with Peanut Butter BBQ Sauce and Carrot and Pickled Onion Salad image

Provided by Brad Sorenson

Categories     main-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 23

2 cups peanut shells, from roasted peanuts
2 pork loins, trimmed, about 1/2 pounds each
Kosher salt and freshly ground black pepper
Steak seasoning (recommended: Montreal) or other quality steak seasoning
Carrot pickled onion salad, recipe follows
2 cups ketchup
3/4 cup apple cider vinegar
1/4 cup tomato paste
3/4 cup peanut butter
2 tablespoons Dijon mustard
4 tablespoons ancho chili powder
4 tablespoons prepared barbecue sauce
3 ounces bourbon
1 small red onion, sliced thin
2 cups apple cider vinegar
3 tablespoons sugar
3 tablespoons kosher salt, plus more for seasoning
3 carrots, peeled and julienned
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped roasted peanuts
1 orange, zested and juiced
2 tablespoons peanut oil
Freshly ground black pepper

Steps:

  • Preheat the grill. Soak the peanut shells in water for 45 minutes.
  • Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes.
  • Preheat the oven to 400 degrees F.
  • Transfer the pork to a roasting pan, drain the peanuts and add them to the pan. Roast the pork in the oven until it reaches 135 degrees F on an instant-read thermometer, about 20 to 30 minutes. Remove from the oven to a cutting board.
  • Peanut Butter BBQ Sauce: Combine all the sauce ingredients in a large saucepot and bring it to a simmer over low heat. Let simmer for at least 1 hour. Taste and season with salt and pepper, if needed.
  • Slice the pork and arrange it on a serving platter. Spoon the warm BBQ sauce over the top and serve with the Carrot and Pickled Onion Salad.
  • Put the red onions in a shallow baking pan. In a saucepan, add the vinegar, sugar, and salt and bring to a boil over medium heat. Pour the hot liquid over the onions and cover immediately. Let sit covered for at least 1 hour. Strain the onions and reserve.
  • To assemble the salad: In a medium-sized serving bowl, combine the carrots, parsley, peanuts, orange zest and juice, peanut oil and pickled onions and toss to combine well. Season with salt and pepper, to taste.

ONION BUTTER



Onion Butter image

Make and share this Onion Butter recipe from Food.com.

Provided by Allyoop

Categories     Spreads

Time 5m

Yield 1/2 cup

Number Of Ingredients 3

1/2 cup softened butter
3 tablespoons green onions, finely chopped
1/2 teaspoon Worcestershire sauce

Steps:

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

BROWN-BUTTER-FRIED ONION RINGS



Brown-Butter-Fried Onion Rings image

First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.

Provided by Alison Roman

Categories     Bon Appétit     Onion     Fry     Butter     Buttermilk     Side     Summer     Vegetarian     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

1 cup buttermilk
1 cup all-purpose flour
Kosher salt, freshly ground pepper
1 large red onion, sliced into 1/4-inch-thick rings
8 tablespoons (1 stick) unsalted butter

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.

GRILLED SWEET ONION AND BUTTER SANDWICH



Grilled Sweet Onion and Butter Sandwich image

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

Provided by Alison Roman

Categories     Bon Appétit     Sandwich     Onion     Butter     Lunch     Vegetarian     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 8

8 slices white sandwich bread
4 tablespoons unsalted butter, room temperature
1/2 small sweet onion, sliced into 1/8-inch-thick rounds
Flaky sea salt
Coarsely ground black pepper
Chopped parsley (for serving)
Special Equipment
A 3 1/2-inch-diameter cookie cutter

Steps:

  • Using cutter, punch a round from each slice of bread. Spread both sides with butter and top 4 rounds with 2 onion slices each; season with salt and pepper. Close sandwiches.
  • Heat a large skillet, preferably nonstick, over medium-high and cook sandwiches until golden brown, about 2 minutes per side (onion will soften slightly). Top with parsley and more salt.

CARAMELIZED ONION ROLLS WITH HERB BUTTER



Caramelized Onion Rolls With Herb Butter image

Serve these lovely baked rolls with herb butter or your favourite butter recipe and watch them disappear. Also good plain, they are always the first to go at dinner.

Provided by Baby Kato

Categories     Yeast Breads

Time 2h45m

Yield 24 serving(s)

Number Of Ingredients 15

1/2 cup butter, softened
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
1 1/2 cups milk
1/4 cup butter, softened
2 teaspoons butter, softened
1 teaspoon olive oil
1 1/2 teaspoons sea salt, coarse
1 package active dry yeast (1/4 oz)
1/2 cup warm water
2 large vidalia onions, thinly sliced
2 eggs, divided
4 teaspoons fresh parsley, finely chopped,divided
2 teaspoons fresh thyme, finely chopped
5 1/2 cups flour, all purpose,divided

Steps:

  • Herb Butter.
  • Combine in a small bowl, softened butter with 1 tbsp each of finely chopped, fresh parsley and thyme.
  • Mix well, cover and refrigerate until needed.
  • Dough.
  • Combine milk, 1/4 cup butter, oil and salt in pot over medium heat.
  • Bring to a boil then remove from heat and cool.
  • Pour warm water into small bowl.
  • Sprinkle yeast over warm water and let stand 5 minutes, until foamy.
  • Add remaining 2 tsps of butter to frying pan and melt over medium low heat.
  • Add onions and cook 20 minutes until browned.
  • Take pan off heat and cool onions.
  • Once the onions are cooled chop and set aside.
  • In large bowl whisk together 1 egg, 3 tsps parsley, thyme, milk and yeast mixtures.
  • Stir in 3 cups flour until just combined.
  • Stir in remaining flour slowly until dough is no longer sticky.
  • Knead dough 3-5 minutes on a floured surface.
  • Form dough into disk.
  • Add half of the chopped onions ontop of the disk.
  • Fold disk in half and knead in onions.
  • Place in a greased bowl, cover and let rise until doubled.
  • (45- 60 minutes).
  • Punch down the dough.
  • Cut dough in half with knife.
  • Cut each piece into four pieces.
  • Now cut each piece into thirds.
  • You should have 24 pieces when finished cutting.
  • Roll each piece into 7" long rope.
  • Spiral each rope, pinching the end into the roll to seal.
  • (should look like a small danish).
  • Place on baking sheet, cover and let rise until almost double in size.
  • (20-30 minutes).
  • Preheat oven to 375 degrees.
  • Lightly beat remaining egg and brush over rolls.
  • Top with remaining onion and parsley.
  • Bake 18-20 minutes.
  • Serve with herb butter and enjoy.

APPLE BUTTER & ONION GRAVY



Apple Butter & Onion Gravy image

This onion gravy recipe is so creamy and good I could eat it like soup. But it's best draped over mashed potatoes and other Thanksgiving fixings. For reheating the next day, if it's too thick, just stir in a bit of milk. - Mindie Hilton, Susanville, California

Provided by Taste of Home

Time 40m

Yield 4-1/2 cups.

Number Of Ingredients 11

1 large sweet onion, finely chopped
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/4 cup cornstarch
4 cups chicken stock
4 ounces cream cheese, cubed and softened
1/4 cup apple butter

Steps:

  • In a large saucepan, saute onion in butter. Stir in flour and seasonings. Whisk cornstarch and chicken stock until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly., Transfer to a blender; cover and process until smooth. Return all to pan and heat through. Stir in cream cheese and apple butter; cook and stir just until blended.

Nutrition Facts :

CHARRED SPRING ONION AND SESAME-CHILE BUTTER



Charred Spring Onion and Sesame-Chile Butter image

Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.

Provided by Andrew Knowlton

Categories     Bon Appétit     Condiment/Spread     Condiment     Butter     Green Onion/Scallion     Summer     Chile Pepper

Yield Makes about 2 cups

Number Of Ingredients 6

6 spring onions
1 tablespoon vegetable oil
Kosher salt, freshly ground pepper
2 tablespoons shichimi togarashi or 1 tablespoon crushed red pepper flakes
1 teaspoon crushed red pepper flakes
1 cup (2 sticks) unsalted butter, room temperature

Steps:

  • Prepare a grill for medium-high heat. Toss onions with oil on a rimmed baking sheet; season with salt and black pepper. Grill until lightly charred and wilted, about 3 minutes (extra-large bulbs will take a little longer). Let cool; finely chop.
  • Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper.
  • Do Ahead
  • Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

Tips:

  • Use unsalted butter to ensure you have complete control over the flavor of your onion butter.
  • For a more intense onion flavor, use yellow or white onions.
  • If you prefer a milder onion flavor, use sweet onions.
  • Be sure to caramelize the onions slowly over low heat. This will bring out their natural sweetness and prevent them from burning.
  • Don't be afraid to experiment with different herbs and spices to create your own unique onion butter flavor.

Conclusion:

Onion butter is a versatile condiment that can be used in a variety of dishes. It can be used as a spread for bread or crackers, a topping for grilled meats or vegetables, or even as a sauce for pasta. With its rich, flavorful taste, onion butter is sure to become a staple in your kitchen.

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