Onion Butter

A recent post over at emmycooks reminded me about onion butter, which I haven’t made for a long time. I have been more recently enamored with sweet vegetable jam and a roasted vegetable and miso spread (recipe coming soon).

I am always looking for sweet, yummy toppings for grains and soups. I think this onion butter, along with sweet vegetable jam, should rotate in every fridge. They are both versatile and can address most sweet cravings on the spot. From a macrobiotic perspective, sweet vegetables can also help relax the body, support the pancreas and balance blood sugar.

Onion butter is super simple to make, but needs a lot of time on the stove. I get it started while cooking dinner and then let it simmer throughout the evening. Serve on soft cooked millet or brown rice the next morning. Children love the delicious sweet taste and it’s a nice way to provide extra vegetables.

You can check out emmycooks and several recipes like caramelized onion hummus that incorporate her caramelized onions.

This recipe is adapted from one in Michio Kushi’s book, The Macrobiotic Way.

Onion butter

2-3 tsp unrefined sesame oil
8 medium size onions, sliced in thin half moons
sea salt

1.  Gently heat a large heavy bottomed skillet or pot on medium heat, then add the sesame oil. Add onion as soon as a small slice sizzles gently when placed in the oil. Stir to coat the onion with oil.

2.  Stir in the sea salt and add enough water to barely cover the onions. Bring to a boil, reduce heat to low and cover. Let cook for 3-4 hours until onions are a rich light brown and meltingly sweet. Place over a flame tamer if needed to prevent burning. Add small amounts of water if necessary. Stir occasionally. Remove from heat when done.

3.  If it doesn’t get eaten immediately, onion butter lasts for about five days in the refrigerator.

Serving Suggestions:

Spread on steamed bread, inside a sandwich or on whole grain crackers. Spoon on top of grains or legumes, especially lentils. Use to garnish a soup.