Swap Cream with Onion Purée for Better, Brighter Flavor

Maybe you come seeking dairy-free recipes, or want to make vegan risotto. Maybe you live a crazy-healthy lifestyle, or just go crazy for onions. Or maybe, just maybe, you simply love the idea of serving soups, pastas, and sauces that taste fresher and brighter than tradition dictates. Enter this remarkable—and remarkably easy—technique, ideal for people with lactose intolerance but everyone else, too. Just roast some onions, remove the skins, blend the gooey insides with a little lemon, salt, and olive oil, and there you have it: an awesome onion purée that you can swap for cream in any number of savory dishes. Try it tonight for a dish with lush, tongue-coating texture and richness, along with a novel, light-and-lovely quality to punch up your go-to meals. The fact that those meals are now way better for you? Well that just sweetens the deal.

Ingredients

Note: all of these are simply “about this much” as it is not a technical recipe.

• 900g – 3 sweet onions (we use Vidalias) And you loose about half weight to roasting and peeling
• 70g – oil of your choice olive can over power, sometimes a nut oil is best
• 20g – lemon juice or vinegar
• 6g – salt

Optional

• 1g xanthan gum if you want it to be crazy smooth
• 2g titanium dioxide if you want it to be crazy white

 Procedure

1. Coat the onions with oil and salt then roast the onions until the are very soft, to the touch.
2. Let them cool until about room temperature.
3. Cut them in half and throw them in the blender.
4. Add lemon or salt.
5. Sprinkle in xanthan until smooth, and when I want to get real crazy I dust some titanium oxide in the blender as well so its as white as cream can be.