Every once in awhile I find a recipe worth obsessing over this Roasted Onion Cream, a simple, vegan, onion sauce is one of them. It’s inexpensive, the hands on time is minimal, it’s actually good for you, and you can use it so many things from soups to scrambles. Roasting the onions adds sweetness and complexity to the humblest of vegetables while whirring them up makes a whole bowl of onions fit into one tidy mason jar. This is the perfect weekend side project, the bonus round if you will.
Roasted Onion Cream on everything
- vegan chickpea salad with roasted onion and dill cream
- socca- chickpea flatbread
- chickpea and tomato stew (recipe coming soon)
- soba noodle salad
- scrambled eggs (recipe coming soon) ,better than real cream for a soft and tender scramble
Roasted Onion Cream variations and possibilities- actual experiments and thought experiments
- this recipe is super simple but it does take a little time- roasting, cooling, blending- so I make a double batch with 6 or 7 onions. Even though there are only two of us it gets used. The onion sauce keeps in the fridge for a week or two (you could also freeze it if you are using it in rather than on something as the texture does change a bit)
- add roasted garlic, just like onions garlic mellows considerably when roasted
- roast the lemon- mostly this just smells really good if you throw it in but if your lemons are dry it can make them juicier
- bigger onions are better- they take longer but I’ve found that with the smaller red onions I spend a lot more time trimming and tossing.
- for an even smoother sauce go ahead and pass this through a sieve- I did this when using as a fancy garnish on a silky smooth soup.
- any onion will work but if you want your onion cream to look like cream use white onions and watch the color or discard outer bits that have browned. I used red onions for my last batch of vegan onion sauce because that’s what I had more of. It is, as illustrated, pink. I find this charming.
- you can also make it green! add watercress (This is particularly good in scrambled eggs, go green eggs 😉 or cilantro or parsley. I usually do half or less green, just take some out of the food processor (don’t do green in the blender unless you really mince up the green before you add it) and then add herbs or greens of choice and continue to blend until smooth
- most recipes for this, including mine, say to taste for the olive oil, salt, and lemon juice. but as a general guideline for 7 smallish red onions (what ended up being a pint of onion cream) I used approximately one tablespoon of olive oil, 3/4th teaspoon of diamond kosher salt, and 2-3 teaspoons of fresh lemon juice
a deliciously simple vegan onion sauce to add to soups, salads, and almost anything else savory
- 3-4 large onions
- oil to lightly coat the onions I’ve omitted this step and nobody died
- salt to taste
- lemon juice to taste
- extra virgin olive oil to taste
- preheat the oven to 350F
- rub the onions with oil
- place on a baking sheet or in a cast iron pan or other oven safe sautee pan
- roast for 45-60 minutes (this varies depending on onion size, the small onions pictured took about 45 minutes, the lemon and garlic were removed after 30) or until soft inside, they will will slump and be squishy to the touch
- let cool until comfortable to touch (at least 30 minutes)
- remove outer layers- yes peel that onion.
- place in a blender or food processor, add salt, lemon juice and olive oil to taste and process until smooth and sauce like
- add to stews, soups, eggs, salads, dips, socca
- will keep sealed and refrigerated for 1-2 weeks