Page 108 - Pie Squared

1 medium onion (142 g), diced small (about 1 cup)

Cube the butter into ½-inch pieces and place them in a large mixing

bowl. Take out a good-sized knob of butter from the bowl, about 2
tablespoons, and heat until bubbling in a small skillet over low heat.
Add the onions to the melted butter, stir well, and cook over low heat
for 20 to 25 minutes, stirring lazily from time to time. The onions
should be soft, browned, and smelling nice and sweet. Let cool for a

few minutes.
Scrape the onions, any melted butter, and all the delicious brown
bits into the bowl with the butter cubes. Knead the onions into the

butter with your fingers or a rubber spatula. Wrap the butter in plastic
wrap, then form it into a block. Refrigerate until very cold, at least 2
hours. Cube the onion butter and chill until ready to make the crust.