Best Puree Of Shallots And Onions Puree Dechalotes Et Oignons Recipes
ONION-GARLIC PUREE
This aromatic puree is designed to be a base ingredient and is a great way to build flavor and texture without adding fat. It eliminates the need to add a lot of butter and cream to Macaroni and Cheese with a Crusty Crunch (page 174), for instance. You can stir it into just about any sauce or soup for a fat-free flavor punch.
Yield makes 1 cup
Number Of Ingredients 4
Steps:
- Combine the onion, garlic, and water in a microwave-safe bowl. Season with salt and pepper to taste. Cover the bowl tightly with plastic wrap, and microwave on high for 10 minutes.
- Pour the mixture into a blender and blend until it is completely smooth. Season with salt and pepper to taste, if desired. Store in a covered container in the refrigerator for up to 72 hours.
- Fat: NA (before), 0.3g (after)
- Calories: NA (before), 85 (after)
- Protein: 3g
- Carbohydrates: 19g
- Cholesterol: 0mg
- Fiber: 3g
- Sodium: 594mg
CARAMELIZED SHALLOTS
Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Peel shallots and cut lengthwise into 1/8-inch slices.
- Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
- Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.
AIL OU ECHALOTES CONFITS (GARLIC OR SHALLOT CONFIT)
This recipe can be made with garlic or shallots or even pearl onions or a combination thereof. While in Gascogny, rendered duck fat would be used. You can use olive oil, lard (pure lard rendered by farmers who raise organic stock is available more and more)or other oils. The duck fat really is the best and can be re-used if strained and carefully treated. The confit is a wonderful garnish for meat or salad and can be a wonderful addition to sauces.
Provided by Chef Kate
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel the garlic and remove any green sprouts. If using shallots or onions, trim both ends before peeling.
- Heat the fat in a small saucepan over medium flame.
- When the fat is warm (not hot--you are not frying the garlic), add the garlic (or shallots or onions), the quatre epices and the pepper.
- Cook until soft, about 20 minutes for garlic, 30 minutes for shallots or onions.
- Remove them from the fat with a slotted spoon and cool on paper towels.
- If not used immediately, they can refrigerated in a small container for several days--but do not cover them with fat.
- Serves 6 as a garnish.
Nutrition Facts : Calories 68.4, Fat 4.4, SaturatedFat 1.4, Cholesterol 4.3, Sodium 3.4, Carbohydrate 6.7, Fiber 0.4, Sugar 0.2, Protein 1.3
CARAMELIZED SHALLOTS
Steps:
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
PUREE OF SHALLOTS AND ONIONS (PUREE D'ECHALOTES ET OIGNONS)
Provided by Craig Claiborne
Categories dinner, condiments
Time 2m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Put onions, shallots and wine into container of food processor or blender. Blend to fine puree.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 8 grams
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