Onion Purée

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May 11, 2017 by dgarnett2013

Onion Purée: A Love for Food by Daylesford


  • 1kg onions, thinly sliced
  • 2 cloves of garlic, finely chopped
  • 300g butter
  • 2 tabs chopped fresh oreganoe
  • a sprig of thyme – leaves only
  • 300ml of water
  • Salt and pepper


Put all the ingredients into a medium casserole, with lid.

Cover and put into the preheated oven for 1½ hours, or until the onions haves completely softened but there is still a little liquid in the bottom of the casserole (check water levels half way through cooking. Add more water if necessary).

Take out of the oven, leave to cook a little then blend to a smooth puree.

Divide into 150g portions and freeze until ready to defrost and use in risotto. Also good to go with roasted meat.

Made the day I started (sometimes) getting up at dawn and going to the allotment.

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