PUREE OF ONION
Provided by Jacques Pepin
Categories one pot, side dish
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place sliced onions, water, herbes de Provence, oil, salt and pepper in a stainless-steel saucepan, bring to boil over high heat and stir well. Reduce heat to low, cover and cook gently for 30 to 35 minutes.
- Sprinkle cornmeal on top of onion mixture, stirring it in as it is added. Cover pan and continue cooking for 15 minutes, stirring occasionally to prevent scorching. Using a whisk or spoon, mix vigorously for 1 to 2 minutes to break the onions into smaller pieces and create a puree.
- Add cream, stir, bring to a boil and remove immediately from heat.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 493 milligrams, Sugar 7 grams
PUREE OF SHALLOTS AND ONIONS (PUREE D'ECHALOTES ET OIGNONS)
Provided by Craig Claiborne
Categories dinner, condiments
Time 2m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Put onions, shallots and wine into container of food processor or blender. Blend to fine puree.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 8 grams
ONION PUREE
This recipe is served in the Michelin-starred Fat Duck restaurant along with meat dishes. You might wonder about the addition of meat in this recipe, but as the chef Heston Blumenthal says: "You need meat in this dish because the onions cook while the liquid is reducing, and end up coated in a thick, syrupy liquid, which would not happen without the meaty content. This also guarantees that the puree is not too wet."
Provided by Sackville
Categories Chicken
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice the onions into very thin rings.
- Place the rings in a pan and pour in cold water to cover.
- Bring to a boil and simmer for two minutes.
- Then drain and refresh under cold water.
- Place half the butter, the star anise and the blanched onions in a large pot over medium heat.
- Sweat for 10-15 minutes, stirring frequently.
- Add the two liters of water and chicken wings, then bring to a boil, turn down the heat and simmer.
- After about three hours, the liquid should have reduced down to a syrup.
- If it is reducing too quickly, add some more cold water and lower the heat.
- After three hours, if you are still left with some excess liquid, increase the heat and reduce until only a little remains.
- Leave to cool, then remove the star anise and the chicken and liquidise.
- Pass the resulting purée through a fine-mesh sieve or, for a more rustic finish, leave it as is.
- To serve, stir in cream to taste, whisk in the remaining butter and season with salt.
- It will take a lot of salt, but this is important because it balances out any bitter flavours.
Nutrition Facts : Calories 783.3, Fat 64.7, SaturatedFat 33.7, Cholesterol 229.3, Sodium 127.3, Carbohydrate 26.4, Fiber 3.5, Sugar 10.8, Protein 26.3
CREAMY PARSNIP PUREE WITH SHALLOTS (COOK'S ILLUSTRATED)
This is an easy recipe from "Cook's Illustrated Magazine". I love America's Test Kitchen recipes as they always work!
Provided by blucoat
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter in medium skillet. Add shallots; sauté until softened, about 2 minutes. Add parsnips, toss to coat with butter. Add broth; bring to boil. Simmer, partially covered, until parsnips are tender, 10 to 15 minutes.
- Transfer mixture to food processor fitted with steel blade or to a food mill and puree. Return puree to skillet and reheat, stirring in milk, until warmed through. Season to taste with salt and pepper.
Nutrition Facts : Calories 132.6, Fat 4, SaturatedFat 2.2, Cholesterol 9.2, Sodium 32.7, Carbohydrate 23, Fiber 5.6, Sugar 6.3, Protein 3
SCALLOPS WITH ONION PURéE, PINK GRAPEFRUIT, AND PROSECCO BRUT
Provided by Eric Ferguson
Categories Citrus Fruit Onion Sauté Grapefruit Seafood Scallop Sparkling Wine Gourmet
Yield Makes 4 (main course) servings
Number Of Ingredients 9
Steps:
- Heat olive oil in a 2- to 3-quart heavy saucepan over medium-low heat until it shimmers, then cook onion, covered, over low heat, stirring occasionally, until wilted, about 10 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender but not colored, about 20 minutes more. (If onion begins to color, add 1 to 2 tablespoons of water as necessary during cooking.)
- Purée onion in a blender until smooth (use caution when blending hot foods). Transfer to a bowl; keep warm, covered.
- Cut 1/2 inch from top and bottom of grapefruit with a sharp knife, exposing fruit at both ends. Cut peel and pith from sides, then cut segments free from membranes. Cut segments into 1/3-inch dice and reserve.
- Boil Prosecco and shallot in a small heavy saucepan until liquid is reduced to 1 to 2 tablespoons, about 5 minutes. Reduce heat to medium-low, then whisk in 6 tablespoons butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool. Remove from heat; keep warm, covered.
- Heat a dry 12-inch heavy skillet over medium-high heat until very hot, at least 2 minutes.
- Meanwhile, pat scallops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add vegetable oil to hot skillet, swirling to coat, then sear scallops without crowding, undisturbed, until undersides are well browned, about 3 minutes. Add remaining 2 tablespoons butter to skillet, swirling skillet (so butter helps release scallops), then turn scallops over and cook until just cooked through, about 1 minute more.
- Spoon 2 tablespoons onion purée onto each of 4 plates, then top with scallops, browned sides up, and diced grapefruit. Drizzle with Prosecco butter.
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