Red Chile Garlic Butter

Ingredients

• 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

Directions

1. Step 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. Step 2: Stir in garlic and cook 1 minute. Stir in pomegranate molasses. Remove from heat and cool.
3. Step 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.