About This Recipe
I love about taking a really good-quality butter and turning it into something wildly unexpected. This butter is called “compound butter” – butter that has been mixed with additional ingredients to enhance its flavor. And these compound butters are one of the easiest ways to elevate everyday meals. I love this French Onion Butter because it’s packed with rich, savory flavor. From slow-caramelized onions, fragrant thyme, and a sprinkle of flaky sea salt. During the summer, I always keep a flavored butter in the fridge because it instantly transforms whatever’s on the menu—from grilled steaks and burgers to fresh corn, roasted vegetables, and warm crusty bread. This version captures all the cozy, savory flavors of French onion soup in a creamy, spreadable form, and I honestly, can’t think of anything it wouldn’t take good on. Okay, maybe not cake or ice cream… or would it..? Enjoy!
Key Ingredients
Caramelized Onions – Caramelized onions are the star of this compound butter, bringing deep, sweet, and savory flavor to every bite. Cooking them low and slow allows their natural sugars to develop, creating the rich French onion flavor that makes this butter so irresistible.
Thyme – Fresh thyme adds a subtle earthy, herbaceous note that perfectly complements the sweetness of the onions. Its delicate flavor helps balance the richness of the butter while giving the compound butter a classic French-inspired touch.
Butter – High-quality butter is the foundation of this recipe, providing a creamy, luxurious texture that carries all of the flavors. Whipping it creates a light, spreadable consistency that makes the butter feel extra indulgent.
Extra Virgin Olive Oil – A drizzle of extra virgin olive oil helps the onions cook gently and develop a beautiful golden color as they caramelize. Its fruity, slightly peppery flavor enhances the overall richness of the onions without overpowering the other ingredients in the butter. Use a good-quality olive oil for the best flavor.
Salt – Flaky sea salt brings out the natural sweetness of the caramelized onions and highlights the richness of the butter. Its clean, delicate flavor adds balance and depth while providing a subtle crunch throughout the compound butter.
FAQ’s
Helpful Tips
Use high-quality butter: Since butter is the foundation of this recipe, using a rich, high-quality butter will make a noticeable difference in flavor and texture.
Take your time with the onions: The deeper the onions caramelize, the richer the final butter will taste. Don’t rush the process—those golden brown onions are where all the flavor comes from.
Cool the onions completely: Warm onions can melt the butter and make the mixture greasy. Allow them to cool to room temperature before mixing everything together.
Start with softened butter: Softened butter mixes much more easily and helps distribute the onions, thyme, and salt evenly throughout.
Fresh is best: I recommend using fresh thyme and fresh cracked pepper (if using) if you can, as they will give the best flavor. However, dried thyme can work if you don’t have access to fresh.
Taste before chilling: Before shaping the butter, taste a small spoonful and adjust the salt or thyme if needed. Flavors become slightly muted once chilled.
Keep a log in the freezer: Compound butter freezes beautifully and is one of the easiest ways to add instant flavor to weeknight meals. Having a batch on hand means you’re always a few minutes away from elevating dinner.
More Recipes!
Here are some more recipes you might enjoy!
Gruyere Popovers with Whipped Cranberry Butter
Roasted Tomato & Garlic Butter
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes ! Thanks for making yummies with me!
French Onion Butter
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Ingredients
- 1 large onion, sliced thin
- 1 stick (½ cup, 113 g) butter, softened
- 1 tbsp (14 g) extra virgin olive oil
- 1 -2 tbsps water
- Pinch of salt (to taste)
- Fresh thyme (to taste)
- Fresh cracked pepper (if desired)
Instructions
Enable Step-by-Step Mode- In medium skillet, over medium heat, add the extra virgin olive oil- once the pan is warm add the onions with a pinch of salt and turn the heat to medium/low.
- Cook the onions down, stirring every few minutes. **As the onions cook, they may start to stick to the pan- add a tbsp of water as needed to help deglaze the pan.
- Continue cooking until the onions are deep golden-brown and jammy. This will take about 30-40 minutes.
- Once the onions are caramelized, remove from the heat and place onto a paper towel. Pap the onions dry (we want to remove all the excess moisture and oil that we can)
- In a mixing bowl, beat the softened butter until light and fluffy, about 2–3 minutes. Add the thyme, drained onions, salt and pepper (if using). Whip until nice and fluffy!
- Transfer to a container or shape into a log using plastic wrap or parchment paper. Refrigerate for at least 1 hour before serving.