Purée d’Oignons

Onions

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Cook the onions in water and milk mixed in equal parts; add salt and a little nutmeg; when well cooked, drain them well and pass them through a sieve. Put the purée thus obtained in a saucepan, add a little butter, a béchamel sauce, and boil two minutes, stirring well.