Subscribe to our newsletter - info@neatandchaos.com

Caramelized Onion Purée

90 minutes

easy

8 people

Really the most gregarious of sauces, this onion purée simply loves everyone; meat, fish, vegetarian plates.
Facebook Comments Box
Reviews

Ingredients:

Adjust Servings
8 medium sized white onions
4 cloves of garlic
50g butter
1tbsp Dijon mustard
100ml milk
Salt, Black Pepper

Directions

1.
Finely slice the onions, chop the garlic.
Mark as complete
2.
Heat the butter in a wide casserole and allow to brown, add the onions, season with salt and black pepper.
Mark as complete
3.
Allow the onions to take a little colour, now reduce heat and cook for at least an hour.
Mark as complete
4.
The onion should be completely soft though with a really attractive light brown colour.
Mark as complete
5.
Add a spoonful of Dijon mustard and the milk, boil again.
Mark as complete
6.
Liquidize and strain.
Mark as complete
Notes
This sauce will freeze very successfully. Works really well with roasted, caramelized tuber vegetables, which might be served as themselves, or as an accomplice to meat and fish dishes

Get my first ebook for free!

An autobiographical adventure story that unfolds upon the metaphoric battlefield of a chess board.