Fine Onion Puree


Rating: 4.3333 / 5.00 (3 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:










Instructions:

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.

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