Roast Onion Purée

I am a big fan of doing a little bit of cooking that lasts a long time. I make umpteen pots of roasted garlic to give a quick pop of flavour to pastas, stews, sauces and sandwiches. Similarly I make pots of onion purée to stir into dishes I make for the kids. Onion Purée has all the flavour of roasted onions but without the texture so I can add the deliciousness and goodness without Henry complaining about the texture. It’s tasty enough to use for grownup dishes too and keeps in the fridge for up to 4 weeks.

INGREDIENTS
Serves 2 Adults & 2 Kids
large yellow onions
olive oil
salt
water

• Pre-heat the oven to 195°C (175°C Fan). Trim the bottoms off the onions but leave the top in tact. Peel the onions and trim away any straggly bits from the top. Cut into quarters.
• Line a baking tin with greaseproof paper (use a tin not much bigger than your onion quarters laid flat). Drizzle over with olive oil and grind over a little salt.
• Toss the onion quarters in the oil then place cut side down in the tin. Cover loosely with foil and roast in the oven for 40 minutes.
• Remove the foil and roast for a further 20 minutes. Lift the greaseproof paper and tip the onions into a food processor or blender.
• Blend on high adding 1 tbsp of olive oil per onion then gradually adding a little water until you have the consistency you want. Store in sterilized jars and keep in the fridge for up to 4 weeks.