Caramelized Onion Butter Board (Printable)

Golden caramelized onions combined with creamy butter create a savory spread perfect for crackers or bread.

# What You'll 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
11 - Freshly ground black pepper to taste

→ For Serving

12 - Crackers for serving
13 - 1 baguette, sliced

# How to Make It:

01 - In a large skillet over medium heat, melt 2 tablespoons butter with olive oil. Add the 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 let cool to room temperature.
03 - In a medium bowl, combine the softened butter with half the caramelized onions, 1/2 teaspoon flaky sea salt, chives, and thyme until well blended 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 swirled texture with the tool.
05 - Spoon the 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 on the side.

# Expert Tips:

01 -
  • The onions cook low and slow, so you can multitask or simply watch them turn golden while sipping coffee.
  • Once caramelized, everything comes together in minutes, making it a last-minute appetizer that tastes like you've been in the kitchen for hours.
02 -
  • The onions will seem like they're not caramelizing for the first twenty minutes, and you'll second-guess yourself, but trust the process—they release their moisture first, then concentrate and sweeten.
  • Never, ever skip cooling the onions to room temperature before mixing them into the butter, or you'll end up with a greasy, separated mess instead of a silky spread.
03 -
  • Let the caramelized onions cool all the way to room temperature before folding them into butter, or the heat will make the mixture separate and slick.
  • Use a wooden board instead of ceramic or slate for serving—it's warmer to the touch and somehow makes the butter taste better, or maybe that's just my kitchen talking to me.
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