The onion puree in your share this week was inspired by the French onion puree called soubise. The onions were cooked very slowly in their own juices until the flavor mellowed and sweetened. You can use the puree in many different ways. Mix it with a little mayo and some cayenne, or paprika or another spicy spice to make a nice onion dip. Heat some up, put in a bowl and crumble a little of the feta in and then spread on some toast made from a crusty bread. Use in tomato sauce or a sauce served along meats. I have given a recipe below that uses it both in a tart and an onion confit that goes with the tart.
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Onion Puree
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