Sauté in butter to put back into butter 1 chopped red onion, lemon thyme, (organic) French marigold petals, and chive blossoms. Add little salt, then freshly ground black pepper.
Reserve some of the petals for at the end. Use 2 marigolds.
When tender, let cool before creaming into butter.
Lightly beat 2 sticks softened unsalted butter; mix in the onion and herbs. Finally add uncooked marigold petals for color.
Taste for additional salt and pepper if needed; serve over grilled beef and toasted Italian bread.
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