Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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. Reduce heat to low, cover and cook gently for 30 to 35 minutes.
  • Sprinkle cornmeal on top of onion mixture, stirring it in as it is added. Cover pan and continue cooking for 15 minutes, stirring occasionally to prevent scorching. Using a whisk or spoon, mix vigorously for 1 to 2 minutes to break the onions into smaller pieces and create a puree.
  • Add cream, stir, bring to a boil and remove immediately from heat.