onion puree

Ingredients for 1 servings:

• 500 g onion(s)
• some butter
• Salt
• pepper
• Sugar
• possibly broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

versatile applications

Onion purée is an Austrian specialty with a wide range of uses. It goes perfectly with roasted meat and for refining sauces, but also goes well on any cheese platter or as a spread on bread. Various roasts can also be coated with the purée before baking. Your imagination is the limit! Peel the onions and cut them into rings. Fry them in a large pot (or pan) with a generous knob of butter, salt, and pepper, with the lid closed. Remove the lid occasionally to stir the mixture, especially on the bottom. If the onions stick, either add a little more fat or start cooking with a splash of stock. When the onions have reached the right degree of browning (a nice nut brown) (be patient, it can take about 20-30 minutes), remove the lid and let the liquid evaporate a little. Mix the onions with a good tablespoon of sugar and let it caramelize slightly. Place the onion purée in a tall container and puree until smooth. Pour into a jar while it’s still hot. This amount makes a small preserving jar (about the size of a pesto jar). It will keep in the fridge for about 10 days, but it never gets that old in our house.