Go to the Article: Tips & Tricks: Swap Cream With Onion Purée for Better, Brighter Flavor
How long does this keep?
Likely that there was no xanthan gum added. And the titanium oxide that Grant occasionally uses is difficult to buy and I cannot find anything specifically labeled for use in/with food. I've made this once. It's a good substitute especially if you're vegan and allergic to nuts.
@Ted Hindes not sure if this is what you're looking for, but:
Grant Lee Crilly_Works at ChefSteps_8 yr ago
Here is the recipe for those who really want one to start from:Note: all of these are simply "about this much" as it is not a technical recipe. 900g - 3 sweet onions (we use Vidalias) And you loose about half weight to roasting and peeling70g - oil of your choice olive can over power, sometimes a nut oil is best20g - lemon juice or vinegar6g - saltOptional below:1g xanthan gum if you want it to be crazy smooth( the one in the video does not have this) 2g titanium dioxide if you want it to be crazy white, the one in the video does not have this)The truth is we want these series to be more empowering, we want to create content that helps you make creative choices in the kitchen, building skills so you can cook confidently without recipes. There is a time and a place to measure and other times you simply do not need to. But I would love to hear reasons why everyone here measures somethings and others they dont. I usually dont measure anything when I make this. I coat the onions with oil and salt then roast the onions until the are very soft, to the touch. I let them cool until about room temperature. I cut them in half and throw them in the blender, depending on what I am using the "cream" for I may or may not add lemon or salt. I simply sprinkle in xanthan until smooth, and when I want to get real crazy I dust some titanium oxide in the blender as well so its as white as cream can be. It is always lovely no matter what because I can adjust any quality of this recipe to the end. Hope this helps all,Grant
I would like to see it as well. Looks very interesting for sure!!! Help ChefSteps Help!
You are correct, it is just a video that shows a technique. No recipe.
I can’t seem to view the recipe. Anyone have any tips? I’m logged in and everything. Is this just a video recipe demonstrating the technique? It’s simple enough; just curious because there is an option to print the recipe but I’m not able to pull up that PDF. Trying to view it on my phone.
@Matthew Feigenbaum can you let us know exactly what you did and what your results were?
Either I did something wrong, or this is not a replacement for cream. Don’t get me wrong it’s very tasty, but it does not resemble cream in the slightest. If I did something wrong please help.
I love this as a sub for mayo or cream. I use it in salad dressings like Japanese wafu, chipotle “mayo” and in Indian curries with good results. I had to wrap my onions in foil like you would with roasted garlic to get them soft like in the video.
Thank you so much.
Tried this in a black rice and chef’s blend mushroom soup with outstanding results! Please do continue to provide non-dairy alternatives, substitutes, etc.
Keep up with non-dairy dishes....so interesting. So good. It keeps me coming back. Thank you.
Love dairy, BUT just can't eat it......
@Steven Finch
Grant Lee Crilly_Works at ChefSteps_4 yr ago
ok - first time out and turned out perfect! i roasted 3 whole yellow onions (drizzled with EVOO) a little longer than 40 min - until they started oozing out the stem end. then peeled them and dropped two into the Vitamix with 1/4 tsp salt and 1 tbs lemon juice. blended up very white, and creamy - drizzled in some EVOO and added extra 1/4 tsp sea salt - perfect, nice and thick too.
Separately took the third onion, blended it with the pan roasted drippings and added a touch of Maggi for a nice brown sauce. i think this site is great if you are a pro (or at least cook like one :-)) and have all the tools. Vitamix is essential for so many things, a food processor or - yikes - blender - is just NOT the same. -ChefJenn
Do you have a ratio of Titanium dioxide to onion puree? 2 grams seems like a lot, curious on the amount of puree you're referencing.
Super as a replacement for gruyere cheese on top of French onion soup, for those who cannot have cheese.
I made the puree today using a food processor. I ran it on high for at lease three-5 minute periods and I never cold get it to look as smooth and creamy as yours. Could it be because I used a food processor instead of a blender? I used white onions baked for 45min at 400 degrees. Also, to me the flavor seemed kind of flat and tasteless. I used it in my Memphis style barbecue sauce and it worked fine though! I'll keep rying to make it better, but if you have any suggestions please tell! John in Kentucky
Dammit Karen...
I made this and it came out exactly like the video. I brushed grape seed oil on the onions rather than pouring it on. Very little splatter and the insides were white and very soft. I juiced in a half of a Meyer lemon and then drizzled in olive oil into my Vitamix until I got the emulsion I wanted. This is now a staple in my kitchen. Amazing flavor. Thank you!
If you are looking to make it cream white, as suggested by Grant in an earlier response, you might consider adding 2 grams to a full recipe of titanium dioxide. It's a relatively common whitening agent in the food industry, as well as many other industries.
It's nice stuff. But I'm not sure anyone can make it as white as pure cream. Food photographers help with that. I made it twice and the first batch taught me not to use much oil ( I'm not sure you need any ) as it splatters all over in your oven at that temperature. I used a spray olive oil on batch two and got good results..much less mess though.
But it really has a bunch of applications...I'm just getting started. My wife is adamant when it comes to cream, butter, bacon and the other good stuff: none of it. But I pulled off coquilles st jacques with this onion cream and it might be better than the real deal with it.
It's about emulsifying the mixture properly. Add oil a little at a time as you blend vigorously. After several minutes you should begin to get the desired texture.
I think you need to "Dry Roast" whole onions with the skin on. Though the article does not state what type of onions, I would go for onions with the skin on. Just put them on a tray and bake them, no oil, nothing. until the outer layer is crispy and a bit charred. then use the creamy inside.
It is like when you roast garlic: You just put it in the oven at around 190 ºC and leave it there for around 30 or 40 minutes until it is golden on the outside and practically liquid inside.
I made it yesterday. but I can't make like that.
Put 3 onion with oil in the oven (200℃). And I put roast onion (it is white but soft) a little bit oil, remon juice and salt in vitamix. But my onion sauce isn't like you. it's transparent and not like creamy . What is problem? and sorry I'm not native so I can't write Eng well.
You guys are brilliant! Thanks for sharing all these amazing recipes!
Would love to know that, too!
Could i use the puree as a sauce by itself?
How long does a batch usually keep in the fridge? Just curious...
So happy to hear this!
Just made this - love it - put a good dollop into my very plain pumpkin soup - and it is delicious. Definitely plan to keep a jar of onion cream in my fridge. Fabulous taste and texture - and few calories. Just how to make a healthy diet yummy.
So was Karen just...eating a bunch of onion puree hahahaha
anyone got a view on how long this puree lasts in the refrigerator once made?
anyone got a view as to how long this lasts in the refrigerator once made?
Oh my Lord! ALL these comments about negativity and recipes and blah blah blah - I've said it before and I'll say it again - HOW can I come work for you guys? You are bloody brilliant! That's all there is to it! Keep it up.
Nice idea chef steps!
Anyone have any ideas on what ingredients and ratios to use to turn this into a whipped onion cream from a siphon?
Like multi-million dollar baseball players, I usually strike out more than I score home runs but if I don't swing the bat, I never score. Every attempt/trial/experiment teaches me something. My kitchen notes have lots of 'repeat this!' comments and crossed-out bad ideas. Times, temps, proportions and ingredients get worked and re-worked while I make and update notes. Thankfully, most of my failures are reusable in some other imaginative (but not always successful) application so I limit waste. Some days in the kitchen produce nothing but frustration and disappointment but a glass of wine or three and sometimes friends dropping by lighten things.
It would be nice to springboard off a recipe but then it's like traveling with a map, it's a trip but not a real adventure.
I just made this! Looks fabulous. White onions aren't all that easy to come by here so I used brown and added the titanium dioxide to my slightly grey sludge. It may have been the variety of onion, but I found the mixture to be very thick and consequently difficult to run through the blender. I added as much extra oil and lemon juice as I dared and then sieved it using the fine sieve attachment on my trusty stand mixer. It now looks like thick double (that's 'heavy' for you people across the pond) cream. I have a purely personal problem with it in that I find it far too sweet for my taste, even with all that lemon juice. Does anyone have any suggestions for countering that?
I added a key bump of ultratex and put it in an isi. Served it with ribeye cap and a few other things. My new favorite thing.
Can it be done sous vide, 85 deg x how long, 4 hours perhaps? Anyone with experience?
