Wisconsin-style butter burger with stewed onions and homemade butter

Run non ultra-pasteurized heavy cream in a food processor until the fat separates, no more than about 2 minutes.

Strain and squeeze the butter through several layers of cheesecloth to remove as much whey as possible; rinse in very cold water until the water runs clear.

Massage in a generous pinch of kosher salt.

Cook the roughly chopped onions gently in the olive oil over medium heat for 2 to 3 minutes until just softened, not browned.

Add the butter and white wine, cover and stew 10 minutes.

Stir, add the beef broth and black pepper; bring to a simmer, lower the heat and simmer covered another 10 minutes.

Simmer uncovered about 20 minutes to a thick onion jam.

Press a quarter-pound beef ball between two sheets of parchment with the bottom of a plate the size of the bun; trim the parchment.

Lay it face down on a ripping hot stainless or cast-iron skillet; season one side with salt and pepper and flip once browned.

Immediately add American cheese and a few tablespoons of stewed onions; splash a little water on the cooktop and cover so the cheese steams and melts.

Spread two to three tablespoons of butter on the toasted top bun and assemble.