# Components:
→ Onion Base
01 - 1 small yellow onion, thinly sliced
02 - 1 tablespoon unsalted butter
03 - 1/2 teaspoon granulated sugar
04 - Pinch of salt
→ Latte Components
05 - 2 shots (2 ounces) freshly brewed espresso
06 - 1 1/4 cups whole milk or oat milk
07 - 1 teaspoon honey or maple syrup (optional, for sweetness)
# Method:
01 - In a small skillet over medium-low heat, melt the unsalted butter. Add the thinly sliced onion, granulated sugar, and a pinch of salt. Cook gently, stirring occasionally, until the onions are deeply caramelized and golden, approximately 12 to 15 minutes.
02 - Transfer the caramelized onions along with any pan juices to a blender. Add 2 tablespoons of milk and blend until completely smooth. Pass the mixture through a fine-mesh sieve for a velvety texture.
03 - Brew 2 shots (2 ounces) of espresso and evenly distribute into two serving cups.
04 - Stir 1 tablespoon of the strained onion purée into each cup of espresso, mixing until thoroughly incorporated.
05 - Heat the remaining milk until steaming, then froth using a milk frother or whisk until creamy and foamy.
06 - Pour the hot frothed milk over the espresso-onion mixture in each cup. Sweeten with honey or maple syrup if desired. Gently stir, garnish as preferred, and serve immediately.
