Onion Puree

1. finely dice the bacon.

Peel and finely dice the apples. 3.

Remove the skin from the onions, dice finely and sauté in the hot oil (add bacon if desired) until translucent.

4. add the apple pieces and the apple juice, let it boil up and thicken. If the puree is too coarse, crush it a little bit with the blender, so that there are still some pieces. Season to taste with salt and freshly ground pepper. Add salt very sparingly, if cooked, when the puree is prepared with bacon.

Schmidt :

Our tip: Use bacon with a subtle smoky note!

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