© Simon Watson
Sweet Onions with Curry and Parsley Coulis
- SERVINGS: 4
Cooking does not get much easier than this. At L'Arpège, Alain Passard serves these tender onions with a sprinkling of curry powder, making for an unusual and versatile side dish.
- 3 tablespoons unsalted butter
- 1 1/2 pounds sweet onions, such as Vidalia, Maui or Walla Walla, halved lengthwise and thinly sliced
- Sea salt
- 1/4 pound flat-leaf parsley, tough stems discarded
- 1/4 cup chicken or vegetable stock or canned low-sodium broth
- 1 teaspoon fresh lemon juice
- Freshly ground pepper
- 1/2 teaspoon Madras curry powder
- Melt the butter in a large skillet; pour off 2 tablespoons and set aside. Add the onions and a pinch of salt to the skillet and toss until evenly coated. Moisten a piece of crumpled parchment or wax paper and press it on the onions. Cover and cook over moderately low heat, stirring occasionally, until tender but not browned, about 15 minutes.
- Meanwhile, bring a large saucepan of salted water to a boil. Add the parsley and blanch until wilted, about 1 minute. Drain and press the parsley dry, then transfer it to a blender. Add the reserved 2 tablespoons of melted butter, the stock and lemon juice and puree until smooth. Season with salt and pepper and transfer to a small saucepan.
- Toast the curry powder in a small skillet over moderate heat until fragrant and lightly browned, about 30 seconds. Transfer to a plate.
- Gently warm the parsley sauce and spoon it onto plates. Mound the onions in the center, sprinkle with the curry powder and serve.