Onion Purée

Rate this recipe

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 375 g onions
  • 25 g butter
  • 5 ml oil
  • 4 g salt
  • ice bath


Peel and slice the onions into half-moon shapes. In a pot, melt the butter and add the oil – avoid colouring or burning the butter. Add the onions and cook gently until soft but not browned, then add the salt. If the onions begin to catch, add a touch of water and continue cooking.

Drain the onions and squeeze as much liquid from them as possible. Spread onto a tray and place in a smoker and hot smoke at 70–80°C for 25 minutes.

Remove the onions from the smoker, place in a Thermomix jug and blend on high until a smooth purée forms. Remove from the blender and cool over an ice bath. Reserve in a vacuum-sealed bag.

Part of