Black onion purée

Black onion purée

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  • 4
  • Easy
  • 25 minutes
  • 45 minutes


  • 3 small brown onions
  • 2 cups chicken stock
  • 100 g brown button mushrooms
  • 2 T butter
  • 1 t activated charcoal

Cooking Instructions

Char the onions in their skins on the braai, turning occasionally until completely blackened and soft to the touch.

Allow to cool, peel and roughly chop the onions.

Simmer in the chicken stock for 30 minutes, or until very soft, then strain and reserve the liquid.

Fry the mushrooms in the butter until cooked. Using a hand-blender, blend the onions and mushrooms until smooth, adding the reserved stock to loosen the purée. Season to taste and add the activated charcoal.

Discover more braai recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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