Puree of Onion
- Total Time
- 55 minutes
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Ingredients
- 2pounds onions, peeled and sliced thin (approximately 7 cups)
- 1cup water
- 1teaspoon herbes de Provence or a mixture of dried herbs
- 2tablespoons peanut oil
- 1½teaspoons salt
- ½teaspoon ground black pepper
- ¼cup yellow cornmeal
- ¼cup heavy cream
Nutritional analysis per serving (6 servings)
160 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 2 grams protein; 493 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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. Reduce heat to low, cover and cook gently for 30 to 35 minutes.
- Step 2
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.
- Step 3
Add cream, stir, bring to a boil and remove immediately from heat.
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