Roasted Red Onion Purée
 
Oven-roasting any vegetable adds marvelous depth of flavor, and that is definitely the case with red onion, the centerpiece of this recipe. While intended as a filling for our Sweet Potato & Prosciutto Tartlets, it would also be delicious as a sandwich spread.
Ingredients
  • 1 medium red onion, quartered
  • 1 clove garlic
  • 1 teaspoon olive oil
  • ¼ teaspoon fine sea salt
Instructions
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. In a medium bowl, stir together red onion, garlic, olive oil, and salt. Place mixture on prepared baking sheet. Gather foil and encase onion mixture completely.
  3. Bake until onion is tender, 30 to 35 minutes. Let cool completely.
  4. Place roasted onion in the container of a blender or the work bowl of a food processor. Blend until smooth.
Notes
Make-Ahead Tip: Roasted Red Onion Purée can be made up to 3 days in advance, transferred to an airtight container, and refrigerated. Let come to room temperature just before using.
Recipe by TeaTime Magazine at https://teatimemagazine.com/sweet-potato-prosciutto-tartlets/