Onion Butter ?

I know what you are thinking, please trust me (like you never heard that before) you really need to try this.

5lbs of onions, peeled and cut into quarters, place into a heavy pot (cast iron dutch oven) just cover with water.  Bring to a boil then reduce heat to simmer for 24 hours ( slow cooker may work just as well).  Final simmer uncovered.  Check often, do not let it burn!

Yield will be around two pints to two and a half of ambrosia.  When all the liquid is gone, mash any lumps and enjoy.

Peace

Hi Deane;
Where is the "butter" portion of this?
It sounds like boiled onion soup.

Garlic Butter is a personal favorite, but its main ingredient is butter.

I will give this a try. My favorite stuffing for Turkey is lots of onions, so onion butter has got to be good.

Thomas, it's just like apple butter or pear butter.You simmer until all the water is gone.  One could add a pat of butter and a pinch of salt when serving it up.

It reminds me of onion marmalade.  Slow fry onions in oil until just about caramelized (takes 1 to 2 hours).  Then add a splash of balsamic vinegar and turn up the heat until it boils off.  

Amazing on toast with a bit of cheese and butter.

Lady Raven, I guess this stuff could be called Super Caramelized Onions.  I think of it as more kitchen alchemy, we tried it one year when given a large bag of onions and not having enough storage space we gave it a try and loved it.  For my stash I would add fresh tarragon.

We would also can in half pint jars with our homemade labels as gifts.  Most found it hard to believe that it was just onions.

I hope that some of you will give this a try.

Peace

I want to say that a variant of this recipe is in one of the Alice Walker cookbooks, where you roast onions (no water) in a tightly covered dutch oven for hours til caramelized. Puree and you have the best onion soup you've ever had in your life.

I'd do it regularly in the slow cooker but.... let's just say it doesn't agree with my digestion, despite the deliciousness, and I'm not willing to deal with the fallout!

Storage?  Canning process?  Inquiring minds you know...

Wow, this sounds like it would be amazing over a steak; on a baked potato along with dairy butter; as a substitute for garlic on garlic bread; as a "creaminess" agent in broth soups; as a light sauce for stir-fry... I just ate supper and yet my mouth is watering, thinking about all the possibilities.  Instead of making a roux for cheese sauce, make onion butter and melt cheese into it!  MMMmmmmmmm.

This reminds me of a veggie lasagne sauce recipe from an Italian grandma who pureed summer squash along with some onion and a few other veggies to make her lasagne sauce instead of using tomato sauce.  It sounded odd, but I tried it and it was delicious!  I'll have to dig out that recipe again soon.  It was lots of prep work (which is probably why I haven't made it in a few years 🙄,) but really worth it.

Things like these would be a great boon to keto eaters to substitute for creamy dairy sauces thickened with wheat flour.  

Jerry, the "butter" that we made did not last long at our house, just stored the jar in the fridge.  The larger batches were canned in a steam canner, using the time charts for hot water canning, just like jams.  I guess one could freeze a batch, maybe in the old ice cube trays and then use just one or two as needed.

Donna Lynn, there wasn't much that I found that this stuff didn't work well with.  Outstanding with sweet potato and with any stuffed squash.  I still think it was the best when spooned on fresh, still warm from the oven, whole wheat bread.

Ahhhhhh, those were the days my friends!

Peace