Puree of Onion

• 2 pounds onions, peeled and sliced thin (approximately 7 cups)
• 1 cup water
• 1 teaspoon herbes de Provence or a mixture of dried herbs
• 2 tablespoons peanut oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 cup yellow cornmeal
• 1/4 cup heavy cream

1. Place sliced onions, water, herbes de Provence, oil, salt and pepper in a stainless-steel saucepan, bring to boil over high heat and stir well.
2. Reduce heat to low, cover and cook gently for 30 to 35 minutes.
3. Sprinkle cornmeal on top of onion mixture, stirring it in as it is added.
4. Cover pan and continue cooking for 15 minutes, stirring occasionally to prevent scorching.
5. Using a whisk or spoon, mix vigorously for 1 to 2 minutes to break the onions into smaller pieces and create a puree.
6. Add cream, stir, bring to a boil and remove immediately from heat.

onions, water, herbes, peanut oil, salt, ground black pepper, yellow cornmeal, heavy cream

Taken from cooking.nytimes.com/recipes/5630 (may not work)