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 Onion Cream 
Serves 6 as a side dish.
Onions undergo a sort of magical metamorphosis when sauteed for a long time at very low heat. Their natural sweetness is enhanced whereas the pungent taste disappears. Whiz in a food processor to make the most delicious cream that can be used as a spread or as an excellent substitute for dairy products in sauces and soups. It can even be used to make desserts. The onion cream will keep for 2-3 days in the refrigerator when stored in a covered container.

  • 2 lbs (1 kg) onions or shallots, diced finely
  • sea salt
  • freshly ground black pepper
  • 3 tbs extra virgin olive oil

Cooking Instructions
1) Saute onions or shallots and a pinch of sea salt and freshly ground black pepper in extra virgin olive oil for 40-45 minutes at very low heat.
2) Transfer onions or shallots and juices from the pan to a food processor and whiz until smooth.

Note: Measurements are provided in both U.S. and European/metric units.

This recipe particularly addresses the special diet considerations for: Dairy-free; Gluten-free; Low Fat; Low Glycemic Index; Vegan; Vegetarian; Anti-cancer; Cardiovascular Disease; Diabetes; Inflammatory Bowel Diseases

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