Onion Puree

• 1 kg onion, peeled
• 150 g unsalted butter
• 3 star anise
• 2 liters water
• 500 g chicken wings, blanched
• 150 ml double cream

1. Slice the onions into very thin rings.
2. Place the rings in a pan and pour in cold water to cover.
3. Bring to a boil and simmer for two minutes.
4. Then drain and refresh under cold water.
5. Place half the butter, the star anise and the blanched onions in a large pot over medium heat.
6. Sweat for 10-15 minutes, stirring frequently.
7. Add the two liters of water and chicken wings, then bring to a boil, turn down the heat and simmer.
8. After about three hours, the liquid should have reduced down to a syrup.
9. If it is reducing too quickly, add some more cold water and lower the heat.
10. After three hours, if you are still left with some excess liquid, increase the heat and reduce until only a little remains.
11. Leave to cool, then remove the star anise and the chicken and liquidise.
12. Pass the resulting puree through a fine-mesh sieve or, for a more rustic finish, leave it as is.
13. To serve, stir in cream to taste, whisk in the remaining butter and season with salt.
14. It will take a lot of salt, but this is important because it balances out any bitter flavours.

onion, butter, anise, liters water, cream

Taken from www.food.com/recipe/onion-puree-39311 (may not work)