Peel the onions and chop them coarsely. Melt the butter in a casserole. Sauté the onions in it. Melt the meat extract in a little water and add it. Pour the Marc.
Close the pot and cook the onions at a very moderate temperature for about 2 hours until soft. Season with a little salt and white pepper.
Goes well with all kinds of hearty meat dishes.
Be sure to use the mild vegetable onions for the puree d’oignons.
Refined: Roast a few diced onions in butter and sprinkle over the puree.
The dish is reminiscent of the famous Puree Soubise, an onion puree with long-grain rice and bechamel sauce. The “rustic” version from Champagne is worth a try.
The original is called: “Puree d’oignons”, and comes from Champagne.