Onion Purée

Name: Onion Purée
Yield: Makes 2 ½ cups [590 ml]
Cuisine: France
Ingredients: 2 large onions (1 ¼ pounds [565 g] total), preferably red onions, peeled and sliced; 2 large onions (1 ¼ pounds [565 g] total), preferably red onions, peeled and sliced; 2 tablespoons butter

Preparation info

Makes
2 ½ cups

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Onion purée is the base for the classic sauce Soubise. But while sauce Soubise contains either rice or béchamel sauce to give it body, this simple onion purée is less rich and has a cleaner and sweeter flavor. Onion purée is perfect for finishing brown meat sauces.

Ingredients

2 large onions (1 ¼ pounds [565 g] total), preferably red onions, peeled and sliced

Europe
France
Sauce
Vegetarian
Gluten-free
Mediterranean

Method

Cook the onions over low to medium heat in butter in a heavy-bottomed pot until they soften completely, about 30 minutes. Stir every few minutes to keep the onions from browning. Purée them in a blender or food processor. If you want a perfectly smooth purée, work the purée through a strainer or food mill.