May 11, 2017 by dgarnett2013
Onion Purée: A Love for Food by Daylesford
MAKES A LOT FOR FREEZER. HALF THE QUANTITIES PROBABLY BETTER.
- 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.