Onion Puree

1. Take a look at the picture gallery – there is a step-by-step guide!
2. Peel the onions and cut them into large pieces for the witcher. Pluck the large leaves from the basil.

Mixing ingredients variant 1

1. Hex the white onion (without the red onion and without the lemon) with the remaining ingredients. This is where the brown sugar goes. This causes a slight caramelization when the puree is used for frying and also binds the onion juice. This compound mixture is placed in the refrigerator in an air and light-tight can. Use within 2 days.

Mix the ingredients variant 2

1. Mix all the ingredients listed except the brown sugar in the witcher until you have a thick puree. Pass the mixture through a sieve and collect the onion juice in a glass. IMPORTANT: use on the following day at the latest (e.g. in dressing). Or fill in ice cube trays and freeze.
2. In order to keep the onion puree longer and to keep it in stock, I fill it in vacuum sealing film (such as water ice cream size) and then freeze it. I make myself a portion of about 20-25 ml. So that I can defrost it even more stretched. Find a spoon in your kitchen utensils that corresponds to this amount because that makes filling a lot easier.
3. Have fun making it!

Bon appetit and culinary greetings your Biggi ♥