My mother was on a macrobiotic cooking kick for a while around the time I was 12 or so. As part of this “kick,” butter and margarine were out and onion butter was in. I’ll tell you what I remember about onion butter (note that these are the perceptions of a 12 year old speaking).
Take a whole bunch of onions and slice them up, then add some water and boil (not caramelise) until they become a consistent soft gruel that is meant to be spread on toast in place of butter. Now I haven’t tried making onion butter myself, so maybe it’s fabulous, maybe it’s not. However, since I am ruined for life on onion butter, I hesitated with this Onion Jam recipe from the Marie Claire Seasonal Kitchen cookbook. But I’m glad I tried because it is truly fabulous. I think it’s my new favorite condiment. I find myself trying to find ways to use it, so that I can have it more often. Because of my inner fright with onion butter (like monsters under the bed) I created my own adaption to the recipe. I wanted to increase my chances of success as much as possible since I was already so badly jaded. So a little red wine and a little honey. It couldn’t possible hurt. You know what? It’s perfect.