100 Onion Purée with Grenadine

Preparation info
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Appears in

By Michel Guérard

Published 1978

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Confiture d’oignons à la grenadine ‘An excellent way to cook onions’


Main ingredients

  • 700 g ( lb) onions
  • 120 g (


  1. Peel and slice the onions thinly.
  2. Heat the butter in the saucepan till it becomes deep nut-brown, beurre noisette but do not let it blacken. Throw in the onions, season with salt and pepper, and sprinkle with sugar.
  3. Cover the saucepan, allow to soften and brown gradually for 30 minutes over a gentle heat. Keep an eye on them, and stir from time to tim