Caramelized Onion Butter Board (Print version)

Silky caramelized onions blended with creamy butter for a savory spread on crackers or baguette.

# What You 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

# How to Make:

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 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 the butter mixture evenly onto a large serving board or platter using a spatula or the back of a spoon. Create texture by swirling.
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.

# Expert tips:

01 -
  • It looks fancy enough to serve at a dinner party but takes roughly as much effort as making toast.
  • The caramelized onions turn buttery and sweet in a way that makes people ask for the recipe before they've finished eating.
  • You can prepare it ahead and actually enjoy your guests instead of hiding in the kitchen.
02 -
  • Low heat and patience are non-negotiable—trying to speed up caramelization by cranking the temperature turns onions bitter and burnt instead of sweet and silky.
  • Mixing the onions while they're still warm separates the butter and creates a greasy, broken texture instead of that cohesive, spreadable consistency you want.
03 -
  • Slice your onions uniformly so they caramelize at the same rate instead of some turning dark while others stay pale and soft.
  • Let the caramelized onions reach room temperature completely before mixing with butter—even lukewarm onions can cause separation and greasiness that's hard to fix.
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