Onion puree

4 servings

180 minutes

Onion puree is the true quintessence of European cuisine, where the simplicity of ingredients transforms into an exquisite dish with rich flavor. The roots of this recipe trace back to ancient French traditions, where caramelized onions are valued for their delicate sweetness. Prepared through slow simmering, it reveals the full depth of onion flavor, turning it into a velvety, aromatic mass with subtle hints of wine and caramel. Onion puree beautifully complements meat dishes, enhancing their richness or serves as a standalone side dish perfectly paired with fresh bread.

Energy value per serving

• Calories: 436.4
• Proteins: 7.8g
• Fats: 20.1g
• Carbohydrates: 60.1g

Ingredients

• Salt: to taste
• Dry white wine: 5 tbsp
• Sugar: 1 tsp
• Wheat flour: 2 tbsp
• Onion: 2 kg
• Olive oil: 4 tbsp

Cooking steps

1. Slice the onion into 1.5 cm thick pieces. Heat oil in a large heavy-bottomed pot. Add the onion and cook on low heat, stirring, for 30-45 minutes until the onion is very soft.

   Required ingredients:

   • Onion: 2 kg
   • Olive oil: 4 tablespoons

2. Sprinkle with flour and sugar, then pour in the wine. Add salt, mix, cover with a lid, and cook on low heat for another 2 hours.

   Required ingredients:

   • Wheat flour: 2 tablespoons
   • Sugar: 1 teaspoon
   • Dry white wine: 5 tablespoon
   • Salt:  to taste