Onion Puree Recipes

Steps:

• Heat 2 tablespoons butter in a 12" heavy skillet over medium-low heat. Add onions and cook, stirring constantly, until translucent (do not brown), 10-12 minutes. Add stock and 3/4 cup water. Bring to a simmer, reduce heat to low, cover, and continue to simmer until onions are falling apart, about 20 minutes. Uncover and stir until onions are almost dry (do not brown), about 5 minutes. Transfer onions to a blender. Add buttermilk and 1 tablespoon water. Purée until smooth. Season with kosher salt.
• Preheat oven to 350°F. Arrange a wire rack inside a rimmed baking sheet. Melt 2 tablespoons butter with oil in a large cast-iron skillet or large heavy skillet over medium-high heat. Season steak generously with kosher salt. Cook until a deep brown crust forms, 3-4 minutes per side and 1-2 minutes on edges. Place on prepared rack. Roast until a thermometer inserted into steak registers 115°F, about 40 minutes. (Steak will carry over to medium-rare.) Let rest for 30 minutes.
• Melt remaining 2 tablespoons butter in a large skillet over medium-high heat; cook until butter browns, about 2 minutes. Add steak and cook for 30 seconds per side, allowing steak to absorb butter. Cut steak into 4 slices. Place 1 steak slice on each plate and sprinkle with sea salt. Spoon warm onion purée alongside. Scatter herbs over purée.

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:

• 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:

• 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:

• 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:

• Heat olive oil in a 2- to 3-quart heavy saucepan over medium-low heat until it shimmers, then cook onion, covered, over low heat, stirring occasionally, until wilted, about 10 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender but not colored, about 20 minutes more. (If onion begins to color, add 1 to 2 tablespoons of water as necessary during cooking.)
• Purée onion in a blender until smooth (use caution when blending hot foods). Transfer to a bowl; keep warm, covered.
• Cut 1/2 inch from top and bottom of grapefruit with a sharp knife, exposing fruit at both ends. Cut peel and pith from sides, then cut segments free from membranes. Cut segments into 1/3-inch dice and reserve.
• Boil Prosecco and shallot in a small heavy saucepan until liquid is reduced to 1 to 2 tablespoons, about 5 minutes. Reduce heat to medium-low, then whisk in 6 tablespoons butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool. Remove from heat; keep warm, covered.
• Heat a dry 12-inch heavy skillet over medium-high heat until very hot, at least 2 minutes.
• Meanwhile, pat scallops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Add vegetable oil to hot skillet, swirling to coat, then sear scallops without crowding, undisturbed, until undersides are well browned, about 3 minutes. Add remaining 2 tablespoons butter to skillet, swirling skillet (so butter helps release scallops), then turn scallops over and cook until just cooked through, about 1 minute more.
• Spoon 2 tablespoons onion purée onto each of 4 plates, then top with scallops, browned sides up, and diced grapefruit. Drizzle with Prosecco butter.