Carmelized Onion Butter

In a large saute pan over medium heat, melt 1 tablespoon butter and then add olive oil, then toss in your sliced onions, spreading them evenly throughout the pan. Cook over medium high heat and move your onions around often. After 5 minutes, reduce heat to medium, add salt and pepper and continue cooking until your onions are a beautiful golden brown (if you choose to add a dash of sugar—about a teaspoon—do it here after the first 5 minutes, it will expedite the carmelization process).

When done, remove the pan from the heat and allow the onions to cool (go ahead and eat a few) then toss the onions and the remaining butter into your food processor. Add in a dash or two of Kosher salt and pulse until combined.

Scrape into a crock and cover with plastic wrap. Refrigerate until ready to use. Keeps well for 1-2 weeks.