Puree of Onion

1. 1

   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.

2. 2

   Reduce heat to low, cover and cook gently for 30 to 35 minutes.

3. 3

   Sprinkle cornmeal on top of onion mixture, stirring it in as it is added.

4. 4

   Cover pan and continue cooking for 15 minutes, stirring occasionally to prevent scorching.

5. 5

   Using a whisk or spoon, mix vigorously for 1 to 2 minutes to break the onions into smaller pieces and create a puree.

6. 6

   Add cream, stir, bring to a boil and remove immediately from heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.