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.

Portions: 4
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.

Onion mash


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