Onion puree
Onion puree
Onion puree
5
1
Stefano Moraschini
Peel and slice the onions.
Blanch for a few minutes in salted water and drain well.
Put the onions in a saucepan and simmer them in 50 g of butter, mixing and being careful not to brown them.
Add a little salt and sugar and ground pepper then the bechamel sauce, stir, cover the Pan and put in oven at 170 degrees for 30 minutes.
Pass through a sieve, add the rest of the butter, cream and mix well before serving.
Calories calculation
Calories amount per person:
443
Ingredients and dosing for 4 persons
License
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