Creamed Onion Purée
This preparation from New York City's Gramercy Tavern turns humble cipollini onions into a luscious sauce for seared scallops.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Food processor
- Spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Airtight container
Ingredients
- 2 Tbsp. unsalted butter
- 15 cipollini onions, halved and thinly sliced (or 10 oz. yellow onions)
- 1 clove garlic
- 1⁄4 cup heavy cream
- Kosher salt
- freshly ground black pepper
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