Pureed Roasted Onions Recipes

ONION PUREE

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.

ONION-GARLIC PUREE

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