Roasted onions

You will always find a jar of this cream-less cream in my refrigerator. It is versatile, simple to make, dairy-free and brightens up just about every savory dish! I can eat it by the spoonful.

Onion Cream

Makes about 1 cup. (Slightly adapted from ChefSteps.com)

• 3 large onions (sweet or regular)

• Salt to taste

• Lemon juice to taste

• Olive oil to taste

Preheat the oven to 400F.  Lightly coat the onions with olive oil and roast in a pan that fits them snuggly for about 45 minutes.  They will be very dark on the outside and very soft on the inside.  Let cool, then peel.  Put the onions into a blender and process until smooth.  Add salt, lemon juice and olive oil to taste, then re-blend.  Adjust the seasonings if necessary.  Use the cream as a condiment to enhance soups, salad dressings and other savory dishes - even risotto and pasta.  Store in the refrigerator for about 1 week or freeze.  Re-blend to combine if necessary.