Friday, March 20, 2015

Caramelized Onion Purée

Onion Purée, some would say it goes great with a lot of different foods and I will not disagree with that. Personally though, I love it with well seared beef or pork chops.

Seared Beef with Onion Purée
Caramelizing the onions bring out a sweet nutty flavour from the onions. This is a sweet and savoury side that I really like. Its really simple to make, but does take a little time to get done.

Here is what you'll need to serve 4.
2-3 large yellow onions - Thinly sliced or diced.
1/2 cup of beef stock
1/2 teaspoon mustard
2-3 tablespoons butter.

1. In a medium large saucepan or deep-sided sauté plan, melt 1 tablespoon of butter over medium heat. Then add in all the sliced onions. Stir well to incorporate the butter with all the onions. Stir frequently to help the onions brown at relatively the same rate and to prevent burning. Might be difficult in the beginning due to the quantity and size of your pan. The onions will shrink alot as they cook. Do this until the onions soften and get to a nice golden brown. Should take about 10-15 mins.

2. At this point add the beef stock a little bit at a time. Cook until all the liquids have greatly reduced. This step also serves to de-glaze the pan, incorporating the browned goodness from the base or sides of the plan. Continue stirring frequently until the onions reach a nice brown colour. Probably another 3-5 minutes or so.

3. Turn off the heat and put all the onions in the food processor and blend till smooth. Remove and place in a large bowl.

4. Add the mustard and remaining butter, season with salt and pepper to taste.

Can be served warm or cold.

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