Sweet Onion Puree

Ingredients:

• 2 thyme sprigs
• 1 bay leaf
• 1 1/2 teaspoons whole black peppercorns
• pinch of crushed red pepper
• 4 tablespoons unsalted butter
• 4 medium onions, coarsely chopped
• 4 garlic cloves, peeled
• 1 small baking potato, peeled and cut into large dice
• 2 tablespoons dry white wine
• 1 1/2 teaspoons sherry vinegar
• salt and fresh ground black pepper

Instructions:

Wrap the thyme, bay leaf, peppercorns and crushed pepper in a piece of cheesecloth and secure with kitchen string. In a medium saucepan, melt the butter. Add the onions, garlic, potato, wine and the herb bundle and bring to a simmer over moderately high heat. Reduce the heat to low, cover and cook until the onions are very soft, roughly 2 1/2 hours. Drain the vegetables, reserving the cooking liquid, then discard the herb bundle. Transfer the vegetables to a food processor and puree with 2 tablespoons of cooking liquid and vinegar. Pass the puree through a sieve, then transfer to a bowl, season with salt and pepper and serve warm.