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.

Serves 2 Adults & 2 Kids
large yellow onions
olive oil

  • 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.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

One thought on “Roast Onion Purée

  1. Pingback: No Bits Bolognese

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