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Onion Puree

  • Makes 4 servings.


  • 7 cups onion, peeled and sliced very thin
  • 1 cup water
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 2 Tablespoons peanut oil
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup yellow cornmeal
  • 1/4 cup heavy cream


Place onions, water, spices, oil, and salt and pepper in a heavy saucepan and bring to a boil over high heat, stirring constantly. Reduce heat to very low and cover. Cook for 30 to 35 minutes, stirring occasionally. Sprinkle cornmeal on top of mixture, stirring well as you add it. Cover pan and continue cooking for 15 minutes, stirring often to prevent scorching. Using a whisk or spoon, stir vigorously for 2 minutes to break onions into small pieces and create a puree. Add cream, stir, and bring to a boil. Serve immediately.

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