Creamed Onion Purée

  • Serves

    serves 4

This preparation from New York City's Gramercy Tavern turns humble cipollini onions into a luscious sauce for seared scallops.


  • 2 Tbsp. unsalted butter
  • 15 cipollini onions, halved and thinly sliced (or 10 oz. yellow onions)
  • 1 clove garlic
  • 14 cup heavy cream
  • Kosher salt and freshly ground black pepper


Step 1

Melt butter in a 2-qt. saucepan over medium heat. Add onions and garlic and cook, stirring occasionally, until soft, 15 minutes. Add cream and 2 tbsp. water; cover and cook, stirring occasionally, until onions are very tender, about 30 minutes. Transfer onion mixture to the bowl of a food processor, season with salt and pepper, and puree until smooth (sprinkle in a little more cream, if necessary); chill until ready to use.

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