Browned onion purée

Ingredients

• 7 onions: 6 large ones to brown and 1 for the broth
• 1 carrot
• 100 g celery
• ½ turnip
• 1 l vegetable broth or water
• 65 g vegan butter
• 25 g flour
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of vegan butter
• What to use instead of turnip
• What to use instead of black pepper
• What to use instead of carrots

Instructions

1. Cook one onion, the carrot, celery and turnip, chopped, in the broth until very tender, about 30 minutes.
2. Meanwhile, slice the 6 large onions and fry them in 40 g of the vegan butter until well browned but not burned: if any slice turns black, take it out.
3. Add the browned onion to the broth and cook until tender, about 15 minutes. Blend everything.
4. Cook the flour in the rest of the vegan butter until toasted and hazelnut-colored, and stir it in to thicken. Season with salt and pepper.

Nutrition facts

Approximate, per serving (about 517 g). Calculated with data from USDA FoodData Central.