Want to freshen up that soup, pasta or sauce you’re serving tonight? Try out this remarkable — and remarkably easy — technique, ideal not only for people with lactose intolerance but for everyone else, too, courtesy of our friends at ChefSteps. Just roast some onions, remove the skins, blend the gooey insides with a little lemon, salt and olive oil, and there you have it: an awesome onion puree that you can substitute for cream in any number of savory dishes. The concoction lends dishes a lush, tongue-coating texture and richness, along with a light quality and added nutritional value. What’s to lose? Take a look below at how to assemble this simple cream replacement.
ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. The site is currently offering a free online class called Cooking Sous Vide: Getting Started, as well as a $10 class called Cooking Sous Vide: Beyond the Basics.
Read these ChefSteps columns on Food Republic: