# 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 fluid ounces) freshly brewed espresso
06 - 1 1/4 cups whole milk or oat milk
07 - 1 teaspoon honey or maple syrup, optional
# Method:
01 - In a small skillet over medium-low heat, melt the butter. Add sliced onion, granulated sugar, and a pinch of salt. Cook slowly, stirring occasionally, until onions are deeply caramelized and golden, about 12 to 15 minutes.
02 - Transfer caramelized onions with any pan juices into a blender. Add 2 tablespoons milk and blend until completely smooth. Strain through a fine-mesh sieve for a silky texture.
03 - Brew 2 shots (2 fluid ounces) of espresso and divide evenly between two cups. Add 1 tablespoon strained onion purée to each, stirring thoroughly.
04 - Heat remaining milk until steaming. Froth with a milk frother or whisk until creamy and foamy.
05 - Pour frothed milk over the espresso-onion base in each cup. Sweeten with honey or maple syrup if desired. Stir briefly and serve immediately.
