Sweet Onion Puree

• 2 thyme sprigs
• 1 bay leaf
• 1 1/2 teaspoons whole black peppercorns
• Pinch of crushed red pepper
• 4 tablespoons unsalted butter
• 4 medium onions, coarsely chopped
• 4 garlic cloves, peeled
• 1 small baking potato, peeled and cut into large dice
• 2 tablespoons dry white wine
• 1 1/2 teaspoons sherry vinegar
• Salt and freshly ground black pepper

1. Wrap the thyme, bay leaf, peppercorns and crushed pepper in a piece of cheesecloth and secure with kitchen string.
2. In a medium saucepan, melt the butter.
3. Add the onions, garlic, potato, wine and the herb bundle and bring to a simmer over moderately high heat.
4. Reduce the heat to low, cover and cook until the onions are very soft, about 2 1/2 hours.
5. Drain the vegetables, reserving the cooking liquid; discard the herb bundle.
6. Transfer the vegetables to a food processor and puree with 2 tablespoons of the cooking liquid and the vinegar.
7. Pass the puree through a sieve, then transfer to a bowl, season with salt and ground black pepper and serve warm.

thyme, bay leaf, whole black peppercorns, red pepper, unsalted butter, onions, garlic, baking potato, white wine, sherry vinegar, salt

Taken from www.foodandwine.com/recipes/sweet-onion-puree (may not work)