onion butter -- no sugar added!

6 - 8 firm large brown onions (preferably organic)
the size of your fist.
4 - 6 tablespoons roasted sesame oil
2 - level teaspoons sea salt
1 - 2 cups spring water
(use 2 skillets for this quantity of onions &
combine them later, after they've cooked down.
or... cut the recipe in half & use one skillet.)

Yields about 4 cups.
Preparation time 45 minutes. Cooking time 4 - 5 hours.

1. Peel onions and chop coarsely.
2. Heat skillets, drizzle 2 tablespoons of oil in each.
3. Throw half the onions into each skillet. They should sizzle immediately.

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PHASE ONE: about 30 minutes

-- Continue to sizzle, brown, and turn those onions, scraping up the little blackened slivers that stick to the bottom of the pan.
--Don't stop until all onions are brown.
-- keep heat high so they don't get watery.

PHASE TWO: about 15 minutes

Lower heat to medium and continue to cook more gently. Stir often. Don't let onions burn or get watery.
-- Watch and stir.

PHASE THREE: at least 3 hours. 4 is better.
Combine onions into one skillet and
continue to cook overmedium heat,
stirring and turning often while onions
soften and darken to rich brown.
Turn down heat if necessary.

PHASE FOUR: about 45 minutes

Lower heat, add salt. Add water in
stages 1/4 cup at a time, letting it
boil away each time. Stir occasionally.
Let those onions sweat and melt to a
shiny rich mahogany.

Cool, pack into jars, & keep
refrigerated. Use as a spread or,
diluted, as a sauce to which
you can add tamari, garlic,
miso or other seasoning.

Good job! Reward yourself with an onion butter sandwich with arugula and sliced tomatoes on 9-grain bread for lunch. Or drop a thick dollop on a bowlful of hot, cooked millet and find out what makes the birdies sing. Or, smear on your kobe burger & be glad there's no sugar in this onion butter.

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