I found this recipe in traditional French cookbook. Onion purée comes from Champagne/Paris region. It goas well with any meat dishes and mashed potatoes. I mix sometimes mash potatoes and onion purée together, but they taste also very well seperate. For the onions I used cogniac but the original recipe says that you should use Marc de Champagne.
Time to prepare: over 2h
- 1kg onions
- 60g butter
- 200ml white wine
- 4 cl cognac
- salt & pepper
How do I prepare onion puree?
1. Peel and cut onion into large cubes.
2. Melt butter in large pot. Add the onions and fry them for about 5 minutes. Add wine and braise the whole thing one hour. Stir every 10 minutes.
3. Add cognac and braise another 40-50 minutes.
4. Purée the onions with hand blender.
6. Serve with meat.