# What You'll Need:
→ 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 for dairy-free option)
07 - 1 teaspoon honey or maple syrup (optional, for sweetness)
# Directions:
01 - In a small skillet over medium-low heat, melt the butter. Add the sliced onion, granulated sugar, and a pinch of salt. Sauté slowly, stirring occasionally, until the onions are deeply golden and caramelized, 12–15 minutes.
02 - Transfer the caramelized onions and pan juices to a blender. Add 2 tablespoons of milk and process until completely smooth. Pass the mixture through a fine-mesh sieve to achieve a velvety purity.
03 - Brew two shots (2 ounces) of espresso and divide evenly among two serving cups.
04 - Stir 1 tablespoon of strained onion purée into each cup with hot espresso until fully integrated.
05 - Heat the remaining milk until steaming but not boiling. Froth using a milk frother or whisk until creamy and foamy.
06 - Pour the frothed milk over the espresso-onion blend in both cups. If desired, sweeten by drizzling in honey or maple syrup, gently stir, and serve promptly.
