Advertisement
Ingredients
2 pounds onions, peeled and sliced thin (approximately 7 cups)
1 cup water
1 teaspoon herbes de Provence or a mixture of dried herbs
2 tablespoons peanut oil
1 ½ teaspoons salt
½ teaspoon ground black pepper
¼ cup yellow cornmeal
¼ cup heavy cream
Nutritional analysis per serving (6 servings)
20 grams carbs; 11 milligrams cholesterol; 159 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 3 grams fiber; 493 milligrams sodium; 2 grams protein; 7 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
- Step 1
Place sliced onions, water, herbes de Provence, oil, salt and pepper in a stainless-steel saucepan, bring to boil over high heat and stir well. Reduce heat to low, cover and cook gently for 30 to 35 minutes.
- Step 2
Sprinkle cornmeal on top of onion mixture, stirring it in as it is added. Cover pan and continue cooking for 15 minutes, stirring occasionally to prevent scorching. Using a whisk or spoon, mix vigorously for 1 to 2 minutes to break the onions into smaller pieces and create a puree.
- Step 3
Add cream, stir, bring to a boil and remove immediately from heat.
Private Notes