Hi my name’s Margie and I’m a pureé addict.
I’m more than a little obsessed with pureés. It’s true, I am completely obsessed. I don’t know what it is. Maybe it’s the fact that they make you feel like a baby, but eating a truly delicious form of baby food? Or maybe I am becoming even more sloth-like and pureés take away the need to chew? No no, that can’t be it, I know what it is, it’s because they are SERIOUSLY DELICIOUS. They are silky smooth and taste like you’re being cocooned in a silk blanket. Truly. They also make you ponder, and I love a food that causes me to think. It’s because they make you question whether you should use a fork or a spoon. It’s a real conundrum – pureés are the food that can cause people to teeter dangerously close to the brink of scooping food onto your (horror of all horrors) knife. Yes, we’ve all been there (when something is just too delicious to waste and there’s no spoon in sight.)
Right, so maybe this onion pureé looks like baby food. Maybe. But this is not for babies. No siree. Unless you know a baby who has a penchant for the finer things in life? And who is perhaps a little prematurely tuned in to the wonders of salt?
Cooking the onions in this way means they become lovely and sweet. Seasoning with salt manages to balance out the flavour and a generous glug of cream makes this a smooth velvety hug in mouthful. Can you be hugged in the mouth? Well, maybe you couldn’t before, but you certainly can now. If you make this pureé that is.
I love using pureés as a secret layer in my dishes. Pop a dollop of this on the plate and it just packs an extra punch of flavour. Being onion based, it goes with anything, so try it with fish, or pork belly, or use it to liven up a meal of grilled chicken and steamed vegetables.
- 6 large white onions
- whole milk
- glug of cream
- generous knob of butter
- salt, pepper
- Simply, peel your onions and discard the skin and then chop them in half.
- Bring the milk to the boil and then reduce to a simmer and cook for about 45 mins - 1 hour until the onions are heartbreakingly soft.
- Drain well, you can always use the milk to make a white sauce for a fish pie or mac and cheese.
- Making sure, all the milk has been strained off the onions, pop them into a food processor, add a generous glug of cream and a hunk of butter, and blitz until it becomes a gorgeously creamy looking pureé. Season with salt and pepper. The onions become amazingly sweet so you will need to add a generous amount of salt to balance out the sweetness.
- I served this with pan fried white fish, some braised fennel (just cut fennel in half and fry in a little oil until golden on one side, then add chicken stock to cover and allow to bubble away until the fennel is soft when poked with a knife) and some roasted vine cherry tomatoes and handcut chips. Serve with a blob of Margie Rose Sauce, with a pinch of saffron added and prepare to swoon.
If you are worried that this all looks a bit fancy pants, this onion puree is also amazing served simply with some good quality sausages and some peas!