This pungent, aromatic paste can be used as a marinade for meat, poultry and seafood or added to sauces. It can be refrigerated for up to 5 days.
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1 large onion (1/2 pound), quartered
1 cup water
How to Make It
In a small saucepan, combine the onion and water and bring to a boil. Simmer over low heat until the onion is just tender, about 15 minutes. Using a slotted spoon, transfer the onion to a blender and puree.
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