It was a pretty good season in the garden for onions, and they’re all harvested. Most of them are curing for storage to use over the winter. But I took about 4 pounds of them and made them into super delicious onion butter. Onion butter has a texture and appearance very similar to apple butter, and just like apple butter, there is no actual butter in the recipe – just cooked down and pureed onions.
Our organic onions spread out to cure before hanging and storing.
The long, slow cooking turns the onions into a heavenly, oniony-but-sweet spread. It’s awesome on burgers, biscuits, cooked veggies, and pasta.
Or be creative and try it on what you’re making for dinner one of these nights!
We generally have a beautiful crop of onions in our organic lasagna garden.
Onion Butter
Ingredients
- 4 pounds onions
- 1/2 cup water
Instructions
- Peel and half the onions*.
- Place the onions into a crock-pot with about 1/2 cup of water.
- Cover the crock-pot and heat the onions on high for several hours until they are soft, stirring occasionally.
- Remove the lid and continue cooking on high, and continue stirring here and there. (When you go to bed, cover the pot and turn the heat down to low).
- Continue cooking the onions until all of the liquid in them has evaporated; this will take up to 24 hours.
- Cool, and then puree the onions in a food processor.
- Place the butter into several 1 or 2 cup jars or other containers. The onion butter may be frozen until ready to use. Enjoy!
