Puree of shallots and onions (Puree d'Echalotes Et Oignons)

By Craig Claiborne

Published December 28, 1982

Total Time
2 minutes
Rating
(0)
Comments
Read comments

Featured in: A MASTER CHEF CREATES A MEMORABLE MEAL

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1 cup

  • ¾ cup finely chopped onion

  • ¾ cup finely chopped shallots

  • ⅓ cup dry white wine

Ingredient Substitution Guide
Nutritional analysis per serving

17 grams carbs; 99 calories; 3 grams fiber; 12 milligrams sodium; 2 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Put onions, shallots and wine into container of food processor or blender. Blend to fine puree.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.