Food Recipes Side Dishes Sweet Onion Puree Be the first to rate & review! Creamy long-cooked onions, a simplified version of classic French onion soubise, are an ideal accompaniment to the savory rack of pork, but they're also great with duck or any other poultry.Plus: More Vegetable Recipes and Tips By Govind Armstrong Govind Armstrong Govid Armstrong is a Los Angles-based chef known for his signature purist style of California cuisine and emphasis on local seasonal ingredients. He has launched many successful restaurant ventures, including 8 Oz. Burger, Post & Beam, and Willie Jean. Food & Wine's Editorial Guidelines Updated on November 18, 2015 Save Rate PRINT Share Close Active Time: 20 mins Total Time: 3 hrs Yield: 8 Cook Mode (Keep screen awake) Ingredients 2 thyme sprigs 1 bay leaf 1 1/2 teaspoons whole black peppercorns Pinch of crushed red pepper 4 tablespoons unsalted butter 4 medium onions, coarsely chopped 4 garlic cloves, peeled 1 small baking potato, peeled and cut into large dice 2 tablespoons dry white wine 1 1/2 teaspoons sherry vinegar Salt and freshly ground black pepper Directions Wrap the thyme, bay leaf, peppercorns and crushed pepper in a piece of cheesecloth and secure with kitchen string. In a medium saucepan, melt the butter. Add the onions, garlic, potato, wine and the herb bundle and bring to a simmer over moderately high heat. Reduce the heat to low, cover and cook until the onions are very soft, about 2 1/2 hours. Drain the vegetables, reserving the cooking liquid; discard the herb bundle. Transfer the vegetables to a food processor and puree with 2 tablespoons of the cooking liquid and the vinegar. Pass the puree through a sieve, then transfer to a bowl, season with salt and ground black pepper and serve warm. Make Ahead The puree can be refrigerated for 2 days. Rewarm over low heat. Serve With Pork Rib Roast with Sweet Onion Puree and Crisp Sage Tempura. Originally appeared: November 2005 Rate It Print