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Wayne Gisslen

Roasted Onion Purée

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Preparation info
  • Yield:

    2 lb

    • Difficulty

      Easy

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
3 lb<

Method

Procedure

  1. Leave the onions whole; do not peel. Place them on a sheet pan or baking pan and bake at 350°F (175°C) until soft, about 45–60 minutes.
  2. Peel the onions. Purée the pulp using a food processor.
  3. Mix in the cream. Bring to a simmer and cook until slightly thickened.
  4. Season to taste with salt, white pepper, and nutmeg.
    5. <

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