Caramelized

Nov 28, 2023

| UPDATED: November 28, 2023 at 10:10 a.m. There are differing opinions about who created the first butter board, but few dispute their popularity. The scrumptious appetizer is made with a compound butter that is spread out on a wooden board or slate, platter, or large plate. After garnishing, it’s served accompanied with a knife for spreading and crackers or bread. I like to serve it on toasted sourdough, cut into manageable sized portions, about 2 1/2-by- 3 1/2. Author Natalie Thomson offers a delicious option in her new cookbook “The Grazing Table” (Hamlyn). Her Caramelized Onion Butter Board is an irresistible blend of sweet and salty. If you have leftovers, melt a lump of it atop a cooked burger or steak. Caramelized Onion Butter Board INGREDIENTS Butter Board: 1 tablespoon finely snipped fresh chives About 1 1/2 pounds sourdough bread, cut into pieces DIRECTIONS 1. Prepare the caramelized onion butter: Heat oil in medium-large skillet over high heat. Add onions and salt. Reduce heat to low and cook for 10 to 15 minutes, stirring occasionally. Add the measured water and cook for another 10 to 15 minutes until soft and golden, then turn heat up to high for 1 to 2 minutes to let the onions crisp up very slightly. Remove from heat, drain any excess oil, and spread the onions out on a paper towel to cool. Pat them dry and reserve a small handful of onions to top the butter board. 2. Place remaining onions in a food processor and blitz a couple of times to break them up. Add butter and blitz until onions are broken down and well incorporated into the butter. Use immediately or keep in the refrigerator for up to 5 days, airtight. 3. To assemble, spread the butter in swirls on a medium platter (or large plate or cutting board) using a small metal spatula or back of a spoon. Sprinkle Parmesan cheese over the top. Scatter chives and reserved caramelized onions on top. Serve with pieces of sourdough bread. Source: “The Grazing Table” by Natalie Thomson (Hamlyn) Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.