I think I've discovered the holy-grail-of-food...and this is it. The possibilities for using this puree are endless. Endless. Just having this on-hand - in my freezer - makes my heart beat just a scoosh faster. I couldn't love this any more. Truly.
Having bought Nick Stellino's Mediterranean Flavors cookbook at a garage sale for a buck, I soon realized, after pawing through it, I would have paid full price...maybe even double. It's THAT goooood; I've already dog-earred about half the pages and drooled on the other half. I decided the first thing I would make was his Onion, Pancetta and Gorgonzola Tart, which calls for a cup of this onion puree. (That recipe will post soon.) This puree will have your kitchen smelling like a 5 Star restaurant on a Saturday night...you just won't believe the magic that comes from cooking onions in chicken stock and Marsala wine. And I don't want you to take my word for it...you MUST make this! It can flavor soups, stews, roasts, gravies, sauces...or it can be used as a topping on chicken, pork, beef or fish...like I said, the possibilities are endless!
Using this onion puree as a flavoring agent in other recipes will give them a depth of flavor that you just can't get any other way...you will be tempted to consider this your "secret weapon!" But don't keep it a secret - it's too good for that!
Onion Puree - Adapted From Mediterranean Flavors by Nick Stellino
5 large onions, peeled and thinly sliced
1 bay leaf
1 teaspoon thyme
1/4 teaspoon pepper
1 cup dry Marsala wine
2 quarts chicken or beef stock
Place all ingredients in a 4 quart stockpot. Bring to a boil, reduce the heat to medium and cook for 1 to 1 1/2 hours, stirring every 15 minutes. Cook until all the liquid has evaporated and the onions have cooked down to a very thick consistency. Remove the bay leaf. Put the onions in the food processor or blender and process until creamy. Place in ice cube trays and freeze. When frozen, take out of the trays and place in freezer bags. (Note: If you use homemade stock, then add salt to taste to the onions. If you are using canned stock, do not add salt, as the stock is already very salty.)
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"You cannot do a kindness too soon, because you never know how soon it will be too late." ~ Italian Proverb
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One year ago today: Grilled Italian Sandwich
