Grilled onion purée

Creation by Christian F. Puglisi, Relæ restaurant*, Copenhagen, Denmark.

Grilled onion purée

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yellow onions, peeled and halved



reduced white wine



mushroom soy sauce



fine-grain salt

Preparation method

  • Preheat a gas or charcoal grill to 300°C.
  • Grill the onions until charred, 15 to 20 minutes, turning them every 5 minutes.
  • Remove some of the extremely burnt pieces so it is not too bitter.
  • Vacuum-seal the onions in a single layer in vacuum bags and boil in a saucepan of water until completely soft, approximately 45 minutes.
  • Transfer the onions and their juices to the Thermomix with enough water to make a thick purée and let it reach 80°C.
  • Press the purée through a fine-mesh strainer set over a bowl and season with reduced white wine, mushroom soy sauce, and salt.

Serving suggestions

  • As part of a composition, e.g. with duck and onion components.

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