Caramelized onions are one of my favorite things to eat. In the dead of winter, I am constantly cooking up caramelized onions to add to my meals. I think they make almost anything taste better – pizza, omelettes, burgers, pastas… The bite of the pink peppercorn pairs really well with the sweet, caramelized flavor of the onion. You can put this caramelized onion pink peppercorn butter on just about anything!
1/2 c. butter
1 yellow onion, julienned
2 tbsp. extra virgin olive oil
1 tbsp. pink peppercorns, crushed
a pinch of sea salt, to taste
Heat the oil in a medium-sized saute pan over medium-low heat. Add the julienned onion to the pan. Cook, stirring frequently until the onion is caramelized, about 50 minutes. Set the onions aside to cool.
Using a mortar and pestle, lightly crush the pink peppercorns. Put the butter in a mixing bowl. Once the onions are cooled, thoroughly mix the caramelized onions and pink peppercorns into the butter. Once mixed, pack the butter into a ramekin or shape into a log using plastic wrap. Let the butter chill in the refrigerator for approximately 30 minutes prior to serving.
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The other afternoon, I was lucky enough to get up close and personal with one of my favorite local chefs, Luke Venner. I got a chance to hang out behind the scenes, whip up some bomb butter and chat all things Churncraft.
A few weeks ago, a jury of 39 design experts from around the world met in Germany to judge more than 5’500 product innovations from 54 countries. After careful evaluation, the jury paid tribute to Churncraft’s design with the coveted Red Dot distinction. The Churncraft butter churn will be exhibited at the Red Dot Design Museum in Essen, Germany, along with the other winners.