Roasted Garlic and Caramelized Onion Butter
¼ pound unsalted butter, softened to room temperature
1 head of garlic
1 medium sweet onion, sliced into thing rings
Drizzle of honey
Salt and pepper to taste
Caramelize the onion with a pat of butter and a thin drizzle of honey. Transfer them to a bowl and refrigerate until they’re thoroughly chilled.
Remove the papery exterior of the garlic, but leave the individual cloves intact. Cut the pointy tip off and place cut side up on a square of aluminum foil drizzle with oil and roast in a 400 degree oven for 45 minutes until the cloves are soft and golden brown. Refrigerate until completely chilled.
Once cooled, squeeze the roasted garlic out of its skin and mash the cloves with a fork. Finely mince the caramelized onions. Blend the garlic and onions into the softened butter one tablespoon at a time until you’ve reached a desired consistency. Salt and pepper to taste.
Spoon the mixture into the center of a piece of plastic wrap. Fold one edge over the mixture and shape the butter into a cylinder. Seal both ends with a twist and refrigerate until firm.
