Grilled onion purée
Creation by Christian F. Puglisi, RelĂŠ restaurant, Copenhagen, Denmark. Makes 1 kilogram. Serving suggestions: as part of a dish, e.g. with duck and onion components; delicious in a dish with sea bass, barley and dill; combines well with pumpkin, Jerusalem artichoke and hazelnut.
đœïž Makes 1000
Ingredients
| 1 kg | yellow onions, peeled and halved |
| â | reduced white wine, as needed |
| â | mushroom soy sauce, as needed |
| â | fine-grain salt, as needed |
Instructions
- Preheat a gas or charcoal grill to 300°C.
- Grill the onions until charred, 15 to 20 minutes, turning them every 5 minutes.
- Remove some of the extremely burnt pieces so it is not too bitter.
- Vacuum-seal the onions in a single layer in vacuum bags and boil in a saucepan of water until completely soft, approximately 45 minutes.
- Transfer the onions and their juices to the Thermomix with enough water to make a thick purée and let it reach 80°C.
- Press the purée through a fine-mesh strainer set over a bowl and season with reduced white wine, mushroom soy sauce, and salt.