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Fat-Free Onion Cream

March 31, 2016 By Susan Voisin 61 Comments
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Add creaminess and a punch of flavor to any dish with this fat-free onion cream. Vegan, gluten-free, and only 3 ingredients!

I’ve been experimenting with a new base for fat-free sauces and dressings, and it has opened up so many new possibilities to me that I wanted to share it with you before I start inundating you with recipes that use it. It contains 3 ingredients, no soy or nuts, and is gluten-free.

It’s called Fat-Free Onion Cream and is so easy to make that a video can sum it up. So I made one.

It’s ridiculously easy and ridiculously good (if you like onions–more about that in a minute).

Let me be clear that I did not come up with this idea. I believe that honor goes to ChefSteps, though I found it on Food52. ChefSteps also has a cool video, but without my dirty oven in it.

Onion Cream is not a neutral sauce, so please don’t try to use it in sweet dishes. It tastes like onions. When you roast them, your whole house will smell like onions. So if you have onion-haters, tell them to get the heck out of the house while you’re making this. I love onions and the smell of roasted onions, so I was pretty much rolling around my kitchen floor like my cat Loki in a catnip garden.

Fat-Free Onion Ranch Dressing

Onion Ranch Dressing

So far I’ve used onion cream in Fat-Free Onion Ranch Dressing and an amazing Comeback Sauce, and I have many more bright ideas for this cream that I’ll be testing. But while I’m playing with it, I thought you could be too. So here’s the recipe. Be sure to leave a comment letting me know what you do with it.

Fat-Free Onion Cream
5 from 3 votes
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Fat-Free Onion Cream

Gluten Free
Nut Free
Soy Free
Sugar Free
Though any type of onion will do, for the whitest cream, use white onions. Roasting sweetens onions, so if you use a sweet variety, you will probably need to add more lemon juice to offset it.
Prep Time 2 minutes
Cook Time 45 minutes
Total Time 47 minutes
Servings 8
Author Susan Voisin

Ingredients

  • 4 medium onions
  • 3 teaspoons lemon juice or to taste
  • 1/4 teaspoon salt or to taste
Prevent your screen from going dark

Instructions

  • Preheat oven to 400F. Line a baking dish with parchment paper, if you like, to make cleanup easier. Place the onions in the dish and bake until soft all the way through. If you’re using a metal pan with no parchment, 45 minutes may be enough but for ceramic dishes, be prepared to add more time. Onions should be darkened on the outside and almost squishy.
  • Allow the onions to cool until they’re comfortable to handle. Peel onions and discard peel and any discolored parts. Place onion “innards” in a high-powered blender along with lemon juice and salt. Blend until silky smooth. Check flavor and add more lemon juice or salt if necessary.
  • Use to add creaminess and flavor to soups (such as tomato soup) and other dishes or as the base for salad dressings and sauces, like my Fat-Free Onion Ranch. Makes about 1 cup.

Notes

I used 4 onions that ranged from small (3 ounces) to medium (6 ounces). If your onions are different sizes as mine were, they will probably cook at different speeds so be prepared to take each one out as it becomes soft.
You can increase the richness by blending in a few cashews, but then it's no longer fat-free.
One serving is 2 tablespoons.
Adapted from Food 52.
Nutrition Facts
Fat-Free Onion Cream
Amount Per Serving (2 tablespoons)
Calories 22
% Daily Value*
Sodium 75mg3%
Carbohydrates 5.25g2%
Fiber 1g4%
Sugar 2.3g3%
Protein 0.6g1%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Condiments
Cuisine French
Keyword oil-free cream, roasted onions
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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fat-free-onion-cream-2

Enjoy!

Susan

Filed Under: Condiments, Recipes, Recipes with Video, Sauces and Seasonings Tagged With: Eat-to-Live, Gluten-free, Ridiculously Easy, Soy-free, Under 200, Vita-Mix

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Reader Interactions

Comments

  1. Bethery

    April 9, 2018 at 9:53 pm

    What happened to the video? It’s not there now.

    Reply
    • Susan Voisin

      April 9, 2018 at 10:04 pm

      I can see it, but if it’s missing for you, you can watch it on YouTube at https://www.youtube.com/watch?v=FLjZ-u5ly-U

      Reply
  2. Lori Reinhardt

    March 31, 2019 at 6:01 pm

    This would be a good base for vegan gravy I’m thinking.

    Reply
    • Susan Voisin

      March 31, 2019 at 7:00 pm

      It is!

      Reply
  3. Kelly

    April 1, 2019 at 12:47 pm

    Hi Susan, looks delicious – was wondering why to peel onions after instead of before roasting?

    Reply
    • Susan Voisin

      April 1, 2019 at 1:24 pm

      The peels hold the moisture in, add flavor, and come off easier after cooking. I hope you’ll give it a try!

      Reply
  4. Jette

    September 14, 2019 at 1:50 pm

    Can this recipe be frozen?

    Reply
    • Susan Voisin

      September 14, 2019 at 5:41 pm

      I haven’t frozen it, but I can’t see any reason why it wouldn’t freeze well.

      Reply
  5. Sherry Farr

    October 6, 2019 at 11:22 am

    What kind of onions? Yellow or white or Vidalia?

    Reply
    • Susan Voisin

      October 6, 2019 at 2:54 pm

      I use yellow onions, but for more sweetness, Vidalia would be great.

      Reply
  6. Nicole

    August 23, 2020 at 10:52 am

    Hello. What a great recipe! Thank You. How long can it last in the fridge?

    Reply
    • Susan Voisin

      August 23, 2020 at 10:53 am

      I wouldn’t keep it more than a week or two in the fridge, but I think you could freeze it.

      Reply
  7. Cheryl M Short

    January 3, 2021 at 7:19 am

    I had to comment, we love your onion cream so much its bern snuck into stirfry. Soups. Stews. Ooh, I’ve also bern making a garlic cream leave skins on the bulb, slice off top we pour a bit of aquafaba on then bake/roast the garlic then same as your onion cream, garlic cream . It’s also amazing on most things ive even pressed ginger on top alfway thru it makes a great garlic ginger paste,for Asian dishes or curry. We did red onion it was divine in a salad dressing! Next are leeks scallions,green onoon as well I’m doing a mock Mongolian mushroom!

    Reply
  8. Pam

    March 1, 2021 at 11:49 am

    I added a tsp of Garam masala to the mix and it is fabulous

    Reply
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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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