2kg Onions, White (not Spanish)
2 Cloves of garlic
60g Butter
Bouquet garni
100ml Double cream
Onion purée recipe method
- Chop the onion into 1cm dice
- Sweat in the butter with a little salt and pepper. Add the bouquet garni and the garlic with a lid on until soft (DO NOT COLOUR)
- Drain into a colander and reserve the juice.
- Purée the onions for 5-8 mins in a liquidiser.
- Boil the cream, season and add to the onion puree.
- Pass through a chinois and correct the seasoning
Shelf life: 2 Days
For use in the Lamb’s Kidney Fricassée
Original recipe from a 2 Michelin star kitchen