Roasted what cream? Yes, onion cream: unctuous, delicate, flavoursome, creamy. Yes, creamy. Add this cream to anything savoury in place or regular cream, though bear in mind, it will add a tangy slightly acidic flavour to whatever you are using it for. It’s completely addictive and quite edible on its own, without anything else whatsoever. I have even strayed from the brown, white onions and done a very pretty pink (red) onion cream for a salad dressing. Don't mistake it for berry coulis. Oops! I have warned you.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Kilo brown or white onions
- 100 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- pink salt flakes to taste BUY
- Juice 1 lemon (80 g minimum)
Do
- 1
Preheat oven to 200°C.
- 2
Place whole onions into a baking dish, complete with skins on. Drizzle with enough olive oil to just coat.
- 3
Turn down oven temperature to 180°C and roast onions for 1 hour.
- 4
Remove from oven, cool and peel.
- 5
Place the flesh of the onions, as much of the residual juices from the pan as possible and the 100g olive oil into the Thermomix bowl. Blend 1 min/speed 7.
- 6
Add salt and lemon juice and blend 1 min/speed 8.
- 7
If not a pourable consistency, add more olive oil until you are happy with the texture.
- 8
Store in airtight container in the fridge. It will pour more easily if warmed before use.
