Red wine butter with red onions

Ingredients for 4 servings:

• 1 onion(s), red
• some butter
• 1 sprig(s) rosemary
• 1 sprig(s) lemon thyme
• 100 ml red wine, dry, e.g. Merlot
• 1 pinch(s) of salt and pepper
• 2 tbsp balsamic cream, white
• 125 g butter

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

Peel and finely chop the onion, then sauté it with a little butter in a covered pan until translucent. Add the thyme and rosemary sprigs to the pan and pour in the red wine. When the wine has almost completely evaporated, remove the pan from the heat, remove the two herb sprigs, and add the balsamic cream, salt, and pepper. You can also use brown balsamic, but this will give the butter an unsightly gray tinge. While the reduction is cooling, beat the butter with a whisk until creamy. Then stir the reduction into the buttercream until smooth. Transfer the butter to a small bowl and let it cool in the refrigerator. It tastes excellent with beef and grilled meat.