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. 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!
Here’s how it’s made. Peel and half 4 pounds of onions. Because you’re only peeling, and doing very little chopping, the tear factor is minimal. Place the onions into a crock-pot with about 1/2 cup of water. The total cooking time is roughly 24 hours. Cover the crock-pot and heat the onions on high for several hours until they are soft, stirring occasionally. Now 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 in several 1 or 2 cup jars or other containers. I like these. The onion butter may be frozen until ready to use. Enjoy!
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