• 1 cup plus 3 tablespoons unsalted butter
• 1 cup finely diced onion
• ½ teaspoon cinnamon
• ¼ teaspoon ground cloves
• 1 cup full-bodied red wine, such as Côtes du Rhône or Zinfandel
• Salt and freshly ground pepper

Melt 3 tablespoons butter in a medium sauté pan over medium heat. Add the onion and cook until tender, about 10 minutes. Stir in the cinnamon and cloves and cook 1 minute longer. Add the red wine and cook over high heat until reduced by half and syrupy. Let cool.

Process the remaining 1 cup softened butter and the cooled wine mixture in a food processor until completely blended. Season to taste with salt and pepper.

Roll the butter into a log in plastic wrap. Refrigerate or freeze. Cut 1-inch-thick slices from the log as you need it. Let warm to room temperature before using.