Onion Puree Recipes

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.

Steps:

• Preheat oven to 400 degrees. Cut onions into wedges, leaving root ends intact, and peel. Toss in olive oil in a baking pan. Roast until caramelized, about 50 minutes, turning occasionally. Puree in a food processor.

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.

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

Steps:

• Preheat the oven to 375°F. To cook the brisket, in a large, heavy-bottomed Dutch oven, heat the oil over high heat. Pat the brisket dry with paper towels and season with salt and pepper. Sear the brisket until a rich, dark brown on both sides, 8 to 10 minutes total. Remove to a plate.
• Decrease the heat to medium, add the onions and cook, stirring constantly, until they begin to color and soften, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the paprika, bay leaves, and seared brisket. Add the beer and stock and bring to a boil over medium-high heat. Cover and bake until tender, 2 1/2 to 3 1/2 hours, adding more stock, if needed, so the meat does not dry out.
• Remove the brisket from the oven and transfer to a cutting board. Remove and discard the bay leaves. In the Dutch oven, using an immersion blender, puree the onions until smooth. Or, once the beef is removed, ladle the sauce and vegetables into a blender and puree a little at a time until smooth. Taste and adjust for seasoning with salt and pepper.
• To serve, slice the brisket against the grain and serve with the onion puree.