Why do some dishes call for pureed onions instead of chopped?

Question

Discover how pureed onions change texture and create smoother sauces.

Answer 1

Pureed onions dissolve more completely into sauces and soups, providing a smoother texture and more evenly distributed flavor compared to chopped onions. They also add body and thickness to the dish.

Detailed Explanation:

When a recipe calls for pureed onions instead of chopped, it's usually for one or more of the following reasons:

1. Texture: Pureeing breaks down the onion's cell structure completely. This results in a smooth, almost imperceptible texture in the final dish. Chopped onions, even finely diced, will still retain some texture.

2. Flavor Distribution: The flavor of pureed onions is more evenly distributed throughout the dish. Because the onion is completely broken down, its flavor compounds are released and dispersed more readily. This is especially important in sauces and soups where you want a consistent onion flavor in every bite.

3. Thickening Agent: Onion puree acts as a natural thickening agent. The broken-down cell walls release starches and other compounds that contribute to a richer, thicker consistency in sauces, stews, and soups. This can reduce or eliminate the need for other thickening agents like flour or cornstarch.

4. Visual Appeal: In some dishes, visible pieces of onion are undesirable. Pureeing eliminates this issue, creating a smoother, more refined appearance.

Pro Tip:

When pureeing onions, be careful not to over-process them, as this can release bitter compounds. Pulse the onions in a food processor or blender until they are smooth, but avoid prolonged blending.