Caramelised Onion Butter Board
3 medium brown onions, thinly sliced
½ tsp salt
1 Tbsp each honey & balsamic vinegar
250g Lewis Road Creamery garlic & parsley butter, softened
40g Parmigiano Reggiano, finely grated
2 Tbsp crispy shallots
2 tsp dukkha
Handful freshly picked basil leaves
Make caramelised onions: Heat a drizzle of olive oil in a large frypan on medium-high heat. Add onions and salt and cook for about 8-10 minutes, until onions have softened and are starting to brown. Add honey and vinegar and cook for a further 1 minute, stirring, until sticky. Remove from heat and set aside to cool.
Make butter board: Add butter, roughly one third of the cooled caramelised onions and parmesan to a mini food processor. Blitz for about 1 minute, until very smooth and creamy. Spread butter in dollops over a serving plate or clean chopping board. Scatter over remaining caramelised onions. Sprinkle with crispy shallots, dukkha, and a pinch of flaky salt. Garnish with basil. Serve with sourdough, crackers or on top of a steak.