Onion Cream Pesach

This recipe for onion cream is probably the best little hack for Pesach. The onion cream purée is meant to act as a non-dairy creamer, similar to the classic French beurre blanc, to be added to sauces, marinades, soups, kugels, or literally any kind of savory application. You can pour it over chicken, add some wine or cut-up fruits, and it will add a layer of umami to whatever dish you are cooking.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 400°F (204°C).

Step 2

2. Place the unpeeled onions in a baking pan and drizzle them with 4 tablespoons of olive oil.

Step 3

3. Roast the onions until very tender, about 45 minutes.

Step 4

4. Remove onions from oven and carefully remove the peel, until you are just left with the very tender middle.

Step 5

5. The onions should be translucent and tender, not brown or caramelized at all.

Step 6

6. Transfer onions to a high-speed blender and blend until very smooth, about 3-5 minutes.

Step 7

7. Drizzle another 4 tablespoons of olive oil, a little at a time into the blender, and blend until it's completely creamy.

Step 8

8. Finish onion cream by adding a little salt and lemon juice to taste.