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.
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
Ingredients
- 4 medium onions
- 3 teaspoons lemon juice or to taste
- 1/4 teaspoon salt or to taste
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
Nutritional info is approximate.
Enjoy!
Bethery
What happened to the video? It’s not there now.
Susan Voisin
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
Margaret
Could it possibly be used in a hollandaise for Benedict? Just wondering it’s use in recipes.
Susan Voisin
It could. It’s strong tasting as-is, so you might want to dilute it with some silken tofu or vegan mayo.
Lori Reinhardt
This would be a good base for vegan gravy I’m thinking.
Susan Voisin
It is!
Kelly
Hi Susan, looks delicious – was wondering why to peel onions after instead of before roasting?
Susan Voisin
The peels hold the moisture in, add flavor, and come off easier after cooking. I hope you’ll give it a try!
Jette
Can this recipe be frozen?
Susan Voisin
I haven’t frozen it, but I can’t see any reason why it wouldn’t freeze well.
Sherry Farr
What kind of onions? Yellow or white or Vidalia?
Susan Voisin
I use yellow onions, but for more sweetness, Vidalia would be great.
Jann Bolick
Susan, I simply can’t start the new year without thanking you for you black eyed pea recipe from long ago. It’s been a keeper and remains a keeper. Thank you. Jann
Nicole
Hello. What a great recipe! Thank You. How long can it last in the fridge?
Susan Voisin
I wouldn’t keep it more than a week or two in the fridge, but I think you could freeze it.
Cheryl M Short
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!
Pam
I added a tsp of Garam masala to the mix and it is fabulous
Valerie
I’m going to make it to put on pizza as a sauce base
Arline Nash
Okay, this looks totally nutzo! (minus the nuts, of course!) But I threw the onions in the oven and…YES!!! It’s a really great addition to my food/condiment choices. Thank you, Susan!