Creamy long-cooked onions, a simplified version of classic French onion soubise, are an ideal accompaniment to the savory rack of pork, but they're also great with duck or any other poultry.
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2 thyme sprigs
1 bay leaf
1 1/2 teaspoons whole black peppercorns
Pinch of crushed red pepper
4 tablespoons unsalted butter
4 medium onions, coarsely chopped
4 garlic cloves, peeled
1 small baking potato, peeled and cut into large dice
2 tablespoons dry white wine
1 1/2 teaspoons sherry vinegar
Salt and freshly ground black pepper
How to Make It
Wrap the thyme, bay leaf, peppercorns and crushed pepper in a piece of cheesecloth and secure with kitchen string. In a medium saucepan, melt the butter. Add the onions, garlic, potato, wine and the herb bundle and bring to a simmer over moderately high heat. Reduce the heat to low, cover and cook until the onions are very soft, about 2 1/2 hours.
Drain the vegetables, reserving the cooking liquid; discard the herb bundle. Transfer the vegetables to a food processor and puree with 2 tablespoons of the cooking liquid and the vinegar. Pass the puree through a sieve, then transfer to a bowl, season with salt and ground black pepper and serve warm.
The puree can be refrigerated for 2 days. Rewarm over low heat.