Ingredients
Units Scale
- 2 medium white or brown onions, thinly sliced
- 1 garlic clove, thinly sliced
- 30g or 2 tbsp unsalted butter
- 300ml heavy/double cream
- 2 springs thyme
- Nutmeg, as required
Instructions
- Start by preheating a heavy bottomed sauté pan on a medium heat. Add your butter and when melted, add the sliced onions. Cook the onions on a medium heat whilst stirring frequently. Once they begin to soften, reduce the heat and cover with a lid. Cook for 15 minutes ensuring that they’re stirred every few minutes so they don’t brown.
- Once the onions have softened and are translucent, add the sliced garlic. Cover and cook for 5 more minutes.
- Add their cream and thyme and stir to combine. Cook, covered for 10 minutes.
- Turn off the heat, remove the thyme and transfer the mixture to a high powered blender. Alternatively you can use an immersion blender.
- Pass through a fine sieve and season with salt. Add a bit of grated nutmeg and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: French