Red Chile Garlic Butter

• 1 tablespoon safflower, sunflower or expeller-pressed canola oil
• 1 large (10 to 12 ounces) sweet onion, halved, very thinly sliced
• 3 cloves garlic, crushed
• 2 tablespoon pomegranate molasse or balsamic vinegar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 teaspoon sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cayenne, optional

1. Heat a large well-seasoned cast-iron or nonstick skillet over medium heat. Add oil and onion. Cook and stir over medium heat until onion is soft and richly browned, about 10 minutes.
2. Stir in garlic and cook 1 minute. Stir in pomegranate molasses. Remove from heat and cool.
3. Put onion mixture into food processor along with butter, paprika, salt, cumin and cayenne. Process with on/off turns until nearly smooth. Scoop out into a covered container. Refrigerate covered up to 2 weeks. Use at room temperature.