French Onion Butter

This is a fantastic compound butter recipe. French Onion Butter takes the classic flavors of French onion soup—sweet, deeply caramelized onions, savory garlic, and herbs—and incorporates them into a rich, versatile butter.

Here is a complete recipe and guide.

Table of Contents

This compound butter is incredible for adding a burst of flavor to steaks, burgers, bread, and vegetables.

Ingredients

1 large yellow onion, thinly sliced
3/4 cup (1 1/2 sticks) unsalted butter, softened and divided
2 cloves garlic, minced

1 dash (about 1/4 tsp) Worcestershire sauce
1/8 teaspoon dried thyme
1/2 teaspoon dried parsley

Kosher salt and freshly ground black pepper, to taste

Instructions

1. Caramelize the Onions:

This is the most important step for developing deep flavor. Melt 2 tablespoons of the butter in a skillet over medium heat.
Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 5 minutes until they begin to soften.
Reduce the heat to medium-low. Continue cooking, stirring every few minutes, for 30-45 minutes until the onions are deeply golden brown, jammy, and sweet. If they start to stick or burn, add a teaspoon of water to deglaze the pan.

In the last 2 minutes of cooking, add the minced garlic and stir until fragrant. Remove from heat and let the onion and garlic mixture cool completely.

2. Combine the Butter:

In a medium bowl, combine the remaining 10 tablespoons (1 stick + 2 tbsp) of softened butter with the cooled caramelized onion mixture.
Add the Worcestershire sauce, dried thyme, dried parsley, a pinch of black pepper, and a pinch of salt.
Mix everything together thoroughly until well combined.

3. Shape and Chill:

Spoon the butter mixture onto a large piece of plastic wrap or parchment paper.

Shape it into a log, rolling and twisting the ends to secure it.
Place the log in the refrigerator for at least 2 hours to firm up, or until ready to use. For longer storage, you can freeze it for up to 3 months.

How to Use French Onion Butter:

This butter is incredibly versatile. Here are some ideas:

The Ultimate Steak Topper: Place a cold slice on top of a hot, freshly grilled steak and let it melt over the top.
Gourmet Burgers: Slather it on the buns before toasting, or place a patty on top of your cooked burger.

Flavorful Bread: Spread it on slices of baguette, toast under the broiler, and you have instant French onion toast.
Mashed Potatoes: Stir a few tablespoons into mashed potatoes for an incredible flavor boost.
Vegetables: Melt a tablespoon over roasted or steamed green beans, asparagus, or broccoli.

Grilled Meat: Use it to baste chicken, pork chops, or fish while grilling or pan-searing.

Chef’s Tips:

Patience is Key: Don’t rush the caramelization. Low and slow is the only way to achieve that signature sweet, deep flavor without burning the onions.
Cool Completely: Ensure the onion mixture is completely cool before mixing it into the butter. If it’s warm, it will melt the butter and make it greasy and difficult to handle.

Taste Before Shaping: Once mixed, taste the butter and adjust the seasoning with more salt, pepper, or Worcestershire sauce if needed.
Fresh Herbs: If you have them, 1 teaspoon of fresh chopped thyme will be even better than dried.