Onion-clove crème

A smooth crème with the warming flavour of cloves.

Makes 700 grams.

Onion-clove crème

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white onions



butter, unsalted







As needed:



Preparation method

  • Clean and coarsely chop the onions.
  • Bring the water and butter to the boil and homogenise with a hand-held blender.
  • Add the chopped onion, a little salt, and the cloves and cover with grease-free paper.
  • Cook over low heat for 20 minutes, and then blend in a food processor or thermo blender until finely ground.
  • Season with salt and pepper, and strain through a fine-meshed sieve.
  • Allow to cool and refrigerate.

Serving suggestions

  • Serve with fried goose liver or as an accompaniment to meat dishes.
  • As a component in an entremets course, e.g. with glazed pork neck, jus of roasted celeriac and mushrooms.
  • Delicious paired with components of stewed meats, potato and brussel sprouts.

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