Sweet Onion Puree

11 ingredients
7 steps

Ingredients

  • 2 thyme sprigs
  • 1 bay leaf
  • 1 1/2 teaspoons whole black peppercorns
  • Pinch of crushed red pepper
  • 4 tablespoons unsalted butter
  • 4 medium onions, coarsely chopped
  • 4 garlic cloves, peeled
  • 1 small baking potato, peeled and cut into large dice
  • 2 tablespoons dry white wine
  • 1 1/2 teaspoons sherry vinegar
  • Salt and freshly ground black pepper

Directions

  1. 1
    Wrap the thyme, bay leaf, peppercorns and crushed pepper in a piece of cheesecloth and secure with kitchen string.
  2. 2
    In a medium saucepan, melt the butter.
  3. 3
    Add the onions, garlic, potato, wine and the herb bundle and bring to a simmer over moderately high heat.
  4. 4
    Reduce the heat to low, cover and cook until the onions are very soft, about 2 1/2 hours.
  5. 5
    Drain the vegetables, reserving the cooking liquid; discard the herb bundle.
  6. 6
    Transfer the vegetables to a food processor and puree with 2 tablespoons of the cooking liquid and the vinegar.
  7. 7
    Pass the puree through a sieve, then transfer to a bowl, season with salt and ground black pepper and serve warm.

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