Creamy Mashed… Onions?

Creamy Onion Puree ‘

Yep, creamy mashed onions. And they are freaking delicious. I was pretty dubious when I read the recipe, but true to form, the ones where I can’t decide if it’ll be delicious or the grossest thing in Grossville end up the best. These are no exception. The texture is somewhere between mashed potatoes and applesauce, the onions a bit lighter than starchy potatoes on their own. You can control it some, of course, by letting it puree more or less than I have.

This is a great way to use up a bunch of onions, if you have some threatening to sprout — and it does take a whole lot of onions to make. They shrink some when you caramelize them and more when you puree them, and the cream and butter don’t really make up any volume. There were none of these left at the end of the night, which I consider a success!

Creamy Mashed Onions, adapted from The Bitten Word

6 large onions (sweet if you can find them), about 3 lbs.
4 sprigs thyme
3 Tbsp. butter
1 Tbsp. olive oil
2-3 Tbsp. heavy cream
Salt and pepper to taste

Halve and peel the onions and slice them thin. Heat the butter and oil in a gigantor skillet over medium heat. When the butter foams, toss in the sliced onions and the thyme (yes, still on the sprigs). Salt them, stir them, drop the heat a little and cook forever — 45 minutes or an hour, until they’re soft and a bit golden, stirring occasionally. Once they’re lovely and meltingly soft, dump them in a food processor and puree for 45-60 seconds, splashing a bit of cream in. Taste for seasoning and whir some in if it still needs it.


~ by iliadawry on 5 August 2013.

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