Roasted Onion Purée

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Ingredients

U.S. Metric Ingredients
3 lb 1.5 kg Onions, large, whole
1 pt 500 mL Heavy cream
to taste to taste Salt
to taste to taste White pepper
to taste to taste Nutmeg

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. Serve as an accompaniment for roasted or grilled meats.

Per serving: Calories, 70; Protein, 1 g; Fat, 6 g (73% cal.); Cholesterol, 21 mg; Carbohydrates, 4 g; Fiber, 1 g; Sodium, 5 mg.

Variation

Caramelized Roasted Onion Purée

In place of the large onions, use small onions. Peel them, cut in halves or quarters, coat them with oil, and roast until browned. Purée as in basic recipe.

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