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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


  1. 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.

Cook's Notes

Can be stored up to 1 week in the refrigerator.

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