Sweet Onions with Curry and Parsley Coulis

Name: Sweet Onions with Curry and Parsley Coulis
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoons Madras curry powder; 113 grams flat-leaf parsley, tough stems discarded; 1 teaspoon fresh lemon juice; 4 servings Freshly ground pepper; 4 servings Sea salt; 680 grams sweet onions, such as Vidalia, Maui or Walla Walla, halved lengthwise and thinly sliced; 3 Tbsps unsalted butter; 59 milliliters chicken or vegetable stock or canned low-sodium broth

Sweet Onions with Curry and Parsley Coulis is a gluten free, primal, and vegetarian side dish. This recipe makes 4 servings with 142 calories, 2g of protein, and 9g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of butter, vegetable stock, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt the butter in a large skillet; pour off 2 tablespoons and set aside.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the onions and a pinch of salt to the skillet and toss until evenly coated. Moisten a piece of crumpled parchment or wax paper and press it on the onions. Cover and cook over moderately low heat, stirring occasionally, until tender but not browned, about 15 minutes.

Ingredients you will need

Onion

Salt

Equipment you will use

Wax Paper

Frying Pan

Meanwhile, bring a large saucepan of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the parsley and blanch until wilted, about 1 minute.

Ingredients you will need

Parsley

Drain and press the parsley dry, then transfer it to a blender.

Ingredients you will need

Parsley

Equipment you will use

Blender

Add the reserved 2 tablespoons of melted butter, the stock and lemon juice and puree until smooth. Season with salt and pepper and transfer to a small saucepan.

Ingredients you will need

Salt And Pepper

Lemon Juice

Butter

Stock

Equipment you will use

Sauce Pan

Toast the curry powder in a small skillet over moderate heat until fragrant and lightly browned, about 30 seconds.

Ingredients you will need

Curry Powder

Toast

Equipment you will use

Frying Pan

Transfer to a plate.

Gently warm the parsley sauce and spoon it onto plates. Mound the onions in the center, sprinkle with the curry powder and serve.

Ingredients you will need

Curry Powder

Parsley

Onion

Sauce

Equipment

Ingredients

Servings:

1teaspoons

Madras curry powder 113grams

flat-leaf parsley, tough stems discarded 1teaspoon

fresh lemon juice 4servings

Freshly ground pepper 4servings

Sea salt 680grams

sweet onions, such as Vidalia, Maui or Walla Walla, halved lengthwise and thinly sliced 3Tbsps

unsalted butter 59milliliters

chicken or vegetable stock or canned low-sodium broth

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Tanian et Vincent Careme Terre Brulee Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.