This caramelized onion butter board is topped with grated parmesan, fresh chives, and sourdough bread. (Photo courtesy of Andrew Barton)
Opinions vary as to who created the first butterboard, but few would dispute its popularity. The delicious appetizer is made with compounded butter spread on a wooden board or slate, platter, or large plate. After decorating, serve with a spreading knife and crackers or bread. I like to cut them into manageable pieces, about 2 1/2 x 3 1/2, and serve them over toasted sourdough.
Author Natalie Thomson shares delicious options in her new cookbook, The Grazing Table (Hamlin). Her Caramelized Onion Butter Board is an irresistible blend of sweet and salty. If you have leftovers, melt the chunks over a cooked burger or steak.
caramel onion butter board
yield: Serves 6-8 people
material
Caramelized onion butter:
3 tablespoons vegetable oil
3 medium yellow (brown) onions, sliced very thinly
1 1/2 teaspoons salt
3 tablespoons water
3 sticks and 3 tablespoons softened butter
Butter board:
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped fresh chives
About 1 1/2 pounds of sourdough bread, cut into small pieces
direction
1. Prepare caramelized onion butter. Heat the oil in a medium-sized frying pan over high heat. Add onions and salt. Reduce heat and simmer for 10-15 minutes, stirring occasionally. Add the measured water and cook for another 10-15 minutes until soft and golden, then increase the heat to high for 1-2 minutes to crisp the onions slightly. Remove from heat, drain excess oil, and spread onions on paper towels to cool. Pat dry and set aside a small amount of onion on a butter board.
2. Place the remaining onion in a food processor and blitz a few times to break it up. Add the butter and blitz until the onions are broken up and well incorporated into the butter. Use immediately or store, sealed, in the refrigerator for up to 5 days.
3. To assemble, use a small metal spatula or the back of a spoon to swirl the butter onto a medium platter (or a large plate or cutting board). Sprinkle Parmesan cheese on top. Scatter the chives and caramelized onions on top. Serve with sourdough bread.
sauce: “Grazing Table” Natalie Thomson (Hamlin)
Award-winning food writer Kathy Thomas has written three cookbooks, including “The 50 Best Plants on Earth.” Follow her at @CathyThomas Cooks.com.