Sweet Onion Purée
This sweet purée sauce is comfort in a spoonful. Made with caramelized onions, a touch of brown sugar, and savoury broth, it’s smooth, rich, and bursting with flavour. Perfect as a sauce for meats, a topping for roasted veggies, or even as a spread for sandwiches and burgers. Whether you’re dressing up a dish or savouring it on its own, this sauce brings a warm, homemade touch to every bite.
Equipment
- Blender or Food processor
Ingredients
- 2 large sweet onions peeled and chopped
- 2 tbsp butter
- 1 tbsp olive oil
- 1-2 tbsp brown sugar
- ¼ cup chicken or vegetable broth
- Salt and pepper to taste
Instructions
- Heat the butter and olive oil in a saucepan over medium heat.
- Add the chopped onions and sauté until they are soft and translucent, about 8-10 minutes.
- Sprinkle the brown sugar over the onions and continue cooking, stirring occasionally, until the sugar caramelizes and the onions turn golden brown, about 5 minutes.
- Pour in the chicken or vegetable broth and bring the mixture to a simmer.
- Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, or until the onions are very tender.
- Remove the saucepan from heat and let the mixture cool slightly.
- Transfer the mixture to a blender or food processor and blend until smooth.
- Season with salt and pepper to taste.
- Serve the sweet onion purée sauce warm as a delicious accompaniment to meats, roasted vegetables, or use it as a flavorful topping for sandwiches or burgers.
- Enjoy!
Notes
Serving Suggestions
- Use as a base for gravies, soups, or stews to enhance depth of flavor.
- Drizzle over mashed potatoes, grilled meats, or roasted vegetables for added richness.
- Combine with mayonnaise or sour cream for a quick and flavorful spread or dip.
- For extra depth, add a splash of balsamic vinegar, red wine, or Worcestershire sauce while reheating.
- Adjust sweetness by incorporating honey or maple syrup if desired.
- Allow the purée to cool completely to room temperature before transferring it to an airtight container.
- Store in the refrigerator for up to 7 days to maintain its flavour and freshness.
- For longer storage, portion the purée into airtight containers or ice cube trays.
- Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat as needed.
- Warm the purée gently in a saucepan over low heat, stirring occasionally to prevent scorching.
- If it thickens in the fridge, add a splash of water, broth, or cream to restore the desired consistency.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife