This “cream,” dreamed up by Grant Lee Crilly (the cofounder of ChefSteps, a James Beard Award-winning offshoot of the Modernist Cuisine world), is made out of little more than roasted onions, puréed until they puff up into a glossy cream-like substance. A brighter alternative to cream—for all your soups, sauces, and sides. This is vegan magic!
ChefSteps’ Roasted Onion Cream
Makes about 1 cup
- 3 large onions (sweet or regular)
- Salt, to taste
- Lemon juice, to taste
- Olive oil, to taste
- Coat (or spray) the onions lightly with oil, and roast them at 400º F in a skillet or roasting pan that fits them snugly for about 45 minutes, or until they are very dark on the outside and molten soft on the inside—the insides should not have taken on any color. Let cool.
- Once they have cooled, Remove the peels, and add the onions into a blender. Blend until very smooth, about 3 to 5 minutes. Finish by adding salt, freshly squeezed lemon juice, and olive oil to taste, then blend 20 to 30 seconds more. Adjust seasoning if necessary.
- Use as you would cream to finish a dish.
- To store: Keep in the fridge for up to 3 days, or freeze for up to two weeks. In either case, blend for 20 to 30 seconds to reincorporate just before serving.