Wednesday, December 12, 2007

White Onion Foam

White onions are striking looking things - at their peak they are glowing white bulbs with gleaming skins. They have a higher water content than brown onions giving them a milder flavour - they are good raw if you like raw onion. They cook beautifully but store badly - the extra moisture gives them a tendency to rot.

This easy dish is quite simply brilliant whne warm with roast beef or cold with sausages - we had it both ways this week. I'm sure it would also work well with roast chicken.

White Onion Foam
About 500g white onions, peeled and thinly sliced
A large knob of butter - about 40-50g
Salt and freshly ground black pepper

Melt the butter over a gentle heat and fry the onion slices till they are transparent - about 30 minutes. Let it cool then with a blender stick or in a blender whizz till smooth. Season.

Warm it through before serving with a roast but it works really well cold with sausages and salad.

It is so good that everyone who eats this will think you are brilliant!

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