134 Onion Purée

Main ingredients

• 800 g (1¾ lb) onions
• 1 litre (1¾

1. Peel the onions, cut them in quarters and simmer for twenty-five minutes in the chicken stock. Season with salt and pepper.
2. Drain the onions and purée them in the liquidiser.
3. Reheat the purée and let it reduce by a third of its original volume.

The cooking liquid can be used for another purpose - for making soup, etc.