Pureed Roasted Onions
Pureed roasted onions pep up steaks and sandwiches.
- Yield: Makes about 2 cups
Source: Martha Stewart Living, October 2002
- 4 medium-size onions
Preheat oven to 400 degrees. Cut onions into wedges, leaving root ends intact, and peel. Toss in olive oil in a baking pan. Roast until caramelized, about 50 minutes, turning occasionally. Puree in a food processor.