Purée of Onions

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • ¾ kg ( lb) sliced onions
  • 4 tablespoons unsalted butter


Blanch the sliced onions in a large quantity of boiling water for 3 minutes. Drain, then place in a heavy saucepan with half the butter. Stir for a few minutes to coat the onions in the fat then add the cassis. Stir in the rice then pour over the stock, add salt and pepper and bring to a boil. Reduce the heat and simmer gently, uncovered, until the rice is cooked. Purée in a processor or food m