Onion Puree Recipes

ONION PUREE

Onion Puree image

This recipe is served in the Michelin-starred Fat Duck restaurant along with meat dishes. You might wonder about the addition of meat in this recipe, but as the chef Heston Blumenthal says: "You need meat in this dish because the onions cook while the liquid is reducing, and end up coated in a thick, syrupy liquid, which would not happen without the meaty content. This also guarantees that the puree is not too wet."

Provided by Sackville

Categories Chicken

Time 3h40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 kg onion, peeled
150 g unsalted butter
3 star anise
2 liters water
500 g chicken wings, blanched
150 ml double cream

Steps:

Slice the onions into very thin rings.
Place the rings in a pan and pour in cold water to cover.
Bring to a boil and simmer for two minutes.
Then drain and refresh under cold water.
Place half the butter, the star anise and the blanched onions in a large pot over medium heat.
Sweat for 10-15 minutes, stirring frequently.
Add the two liters of water and chicken wings, then bring to a boil, turn down the heat and simmer.
After about three hours, the liquid should have reduced down to a syrup.
If it is reducing too quickly, add some more cold water and lower the heat.
After three hours, if you are still left with some excess liquid, increase the heat and reduce until only a little remains.
Leave to cool, then remove the star anise and the chicken and liquidise.
Pass the resulting purée through a fine-mesh sieve or, for a more rustic finish, leave it as is.
To serve, stir in cream to taste, whisk in the remaining butter and season with salt.
It will take a lot of salt, but this is important because it balances out any bitter flavours.

Nutrition Facts : Calories 783.3, Fat 64.7, SaturatedFat 33.7, Cholesterol 229.3, Sodium 127.3, Carbohydrate 26.4, Fiber 3.5, Sugar 10.8, Protein 26.3

ONION-GARLIC PUREE

Onion-Garlic Puree image

This aromatic puree is designed to be a base ingredient and is a great way to build flavor and texture without adding fat. It eliminates the need to add a lot of butter and cream to Macaroni and Cheese with a Crusty Crunch (page 174), for instance. You can stir it into just about any sauce or soup for a fat-free flavor punch.

Yield makes 1 cup

Number Of Ingredients 4

Ingredients

1 large Vidalia onion, roughly chopped
9 garlic cloves, roughly chopped
1/2 cup water
Salt and freshly ground black pepper

Steps:

Combine the onion, garlic, and water in a microwave-safe bowl. Season with salt and pepper to taste. Cover the bowl tightly with plastic wrap, and microwave on high for 10 minutes.
Pour the mixture into a blender and blend until it is completely smooth. Season with salt and pepper to taste, if desired. Store in a covered container in the refrigerator for up to 72 hours.
Fat: NA (before), 0.3g (after)
Calories: NA (before), 85 (after)
Protein: 3g
Carbohydrates: 19g
Cholesterol: 0mg
Fiber: 3g
Sodium: 594mg

PUREE OF ONION

Puree of Onion image

Provided by Jacques Pepin

Categories one pot, side dish

Time 55m

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 pounds onions, peeled and sliced thin (approximately 7 cups)
1 cup water
1 teaspoon herbes de Provence or a mixture of dried herbs
2 tablespoons peanut oil
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup yellow cornmeal
1/4 cup heavy cream

Steps:

Place sliced onions, water, herbes de Provence, oil, salt and pepper in a stainless-steel saucepan, bring to boil over high heat and stir well. Reduce heat to low, cover and cook gently for 30 to 35 minutes.
Sprinkle cornmeal on top of onion mixture, stirring it in as it is added. Cover pan and continue cooking for 15 minutes, stirring occasionally to prevent scorching. Using a whisk or spoon, mix vigorously for 1 to 2 minutes to break the onions into smaller pieces and create a puree.
Add cream, stir, bring to a boil and remove immediately from heat.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 493 milligrams, Sugar 7 grams

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