Serve this rich-tasting puree with fish, sauteed chicken or roast veal. It would be a great side dish for Thanksgiving as well.
- 2 pounds mild yellow or white onions, cut into thin slices (about 7 cups)
- 1/2 to 1 teaspoon herbes de provence
- 2 tablespoons peanut oil
- 1 to 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup water
- 1/4 cup yellow cornmeal
- 1/4 cup heavy cream
Combine the onions, herbes de Provence (to taste), oil, salt (to taste), pepper and water in a large, heavy-bottomed pot over high heat. Bring to a boil, then stir well and reduce the heat to medium-low; cover and cook for 30 to 35 minutes, stirring occasionally, until the onions are tender and most of the liquid has evaporated.
Uncover and sprinkle the cornmeal evenly over the onions in the pot, then stir in. Cover and cook for 5 minutes, stirring occasionally to prevent scorching.
Uncover; use an immersion (stick) blender to transform the mixture into a coarse puree. (Alternatively, process in batches in a blender with its center-lid knob removed so steam can escape, then return to the pot.)
Stir in the cream; increase the heat to medium or medium-high just to bring to a boil, then quickly remove from the heat.
Adapted from "Essential Pepin," by Jacques Pepin (Houghton Mifflin Harcourt, 2011).
Tested by Bonnie S. Benwick.
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