ChefSteps shares an easy technique for healthy onion purée.
Read the transcript of this video
Cream is amazing at building flavor and richness, but sometimes
dairy fat gets in the way of building real bright
flavors. To get around that we make a really light
velvety smooth onion puree. In order to make it we
takes some onions, whole sweet onions usually, coat them with
a little bit of oil, put them in a pan
and roast them in the oven about 400 degrees farenheit
or 200 degrees celsius for about 45 minutes. Basically want
to roast them until they're nice and dark on the
outside and they're super, super soft and molten on the
inside of the onion. Take out the inside of the
onion, you put it in a blender with a little
bit of lemon, salt, olive oil, and you just blend
the heck out of it until it's velvety smooth. From
there, you want to use it just as you would
normally for cream for finishing a sauce, dish, risotto. Something
like that. And if you make a bunch extra you
can just keep it in your fridge and just use
it whenever you want. [MUSIC] What's that? Is it tasty?
Is it tasty? Is it? Karen's eating a bowl of
it right now.