Howdy there Sylvia,

'Course, darlin', I surely do understand yer meaning. Yer wantin' somethin' that really gits them taste buds all settin' up an takin' notice. Well, I kin almost picture yer chef nearly junpin' outa his chair when he gits a taste o' this very different an' very easy spread. You just let them onions do their impressin' and they surely will do that. You wait 'n' see.

The spread is purfect on most anythin' but I like it best on crispy crackers, toasted pita wedges, or toasted baguette slices. Put it in a purty bowl and serve it with them cute l'il spreadin' knives, if ya got 'em. You'll see some eyes lightin' up real soon, an' I jes knows yer friends are gonna want the recipe.

Yer ever lovin' Aunt Nettie

Deliciously caramelized onions possess an alluring natural sweetness that's hard to resist. This unique recipe makes a richly flavored spread to enjoy on toast or bagels for breakfast, or an appetizer spread for toasted pita wedges or crackers. Nice thing is you don't have to spend oodles of time in the kitchen to make this tasty spread. It's one of those simple preps you easily can start, stop, and assemble when it's convenient.

ROASTED ONION AND HAZELNUT BUTTER

Yield: about 1 1/2 cups (360 ml)

2 medium onions, sliced 3/8-inch thick
1 medium carrot, sliced thin

1/4 cup (60 ml) plus 2 tablespoons raw hazelnuts

1 tablespoon balsamic vinegar

2 tablespoons chopped fresh chives
1/4 plus 1/8 teaspoon salt
Pinch cayenne (optional)

Garnish
Dash paprika
1 to 2 tablespoons minced fresh herbs like parsley, chives, or mint

1. Preheat the oven to 375 degrees (Gas Mark 5) and have ready a lightly oiled baking sheet.
2. Place the onion and carrot slices on the baking sheet and roast them for 20 minutes.
3. While the onions are roasting, grind the hazelnuts to a fine powdery meal in batches in the food processor, a small electric coffee grinder, or mini chopper and set them aside.
4. Remove the onions from the oven and sprinkle the balsamic vinegar over them. Toss them well with a spatula and roast them for 10 minutes longer.
5. Transfer the roasted onions to the food processor and add the hazelnuts, chives, salt, and cayenne, if using, and process until the mixture is almost pureed. Tiny visible bits of carrots and chives give the spread an appealing appearance.
6. Spoon into an attractive serving bowl and sprinkle with paprika and a pinch of fresh herbs.

Suggestion: Another way to enjoy this extraordinary buttery spread is to turn it into an open-faced cheese melt. Spread a generous portion of the "butter" on slices of whole-grain bread. Top with sliced tomatoes and arrange slices of vegan cheese over the top. Place the open-faced sandwiches on a baking sheet and broil for 3 to 5 minutes, or until the cheese melts. Cut into quarters and serve as finger food, or serve with a knife and fork and enjoy for breakfast or lunch.

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.