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Recipe from the Black Countess of the Onion Purée Ingredients600 g onions300 g grated béchamel grater salted sugar Preparation Scald 600 g onions, then bake in a bain-marie in a hot oven at 200° with butter, salt and a pinch of sugar.After an hour of cooking, add 300 g of béchamel to the onions and cook for half an hour more. Then blend everything and put into a saucepan, tying it with fresh butter and grated parmesan cheese.