Puree Of Onion Recipes

Steps:

• Put onions, shallots and wine into container of food processor or blender. Blend to fine puree.

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:

• 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.