Sweet Onions with Curry and Parsley Coulis

1. 1

   Melt the butter in a large skillet; pour off 2 tablespoons and set aside.

2. 2

   Add the onions and a pinch of salt to the skillet and toss until evenly coated.

3. 3

   Moisten a piece of crumpled parchment or wax paper and press it on the onions.

4. 4

   Cover and cook over moderately low heat, stirring occasionally, until tender but not browned, about 15 minutes.

5. 5

   Meanwhile, bring a large saucepan of salted water to a boil.

6. 6

   Add the parsley and blanch until wilted, about 1 minute.

7. 7

   Drain and press the parsley dry, then transfer it to a blender.

8. 8

   Add the reserved 2 tablespoons of melted butter, the stock and lemon juice and puree until smooth.

9. 9

   Season with salt and pepper and transfer to a small saucepan.

10. 10

    Toast the curry powder in a small skillet over moderate heat until fragrant and lightly browned, about 30 seconds.

11. 11

    Transfer to a plate.

12. 12

    Gently warm the parsley sauce and spoon it onto plates.

13. 13

    Mound the onions in the center, sprinkle with the curry powder and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.