Fava Bean Purée "Married" with Caramelized Onions (Fava 'Pantremeni' me Karamellomena Kremmydia) - A Cypriot Classic Reimagined (Lathouri/Split Yellow Peas Style) [Note: Fava here refers to split yellow peas, not broad beans.]

• • 1 ½ Fava beans (LOUVANA - split yellow peas)
• • 1/4 Olive oil
• • 1 Large onion, roughly chopped
• • 1 Medium carrot, roughly chopped
• • 2 Garlic cloves
• • 1 Bay leaf
• • 1 Teaspoon fresh or dried thyme
• • 3 Cups hot water
• • 1/3 Cup lemon juice
• • 1 Teaspoon salt
• • 1/3 Teaspoon salt

For the Caramelized Onions

• • 4 Tablespoons olive oil
• • 2 Large onions, sliced
• • 1 Teaspoon salt
• • 1 Teaspoon sugar
• • 2 Tablespoons balsamic glaze

For Serving

• • 4 Tablespoons capers (KOUTROUVI)
• • 1 Teaspoon dried oregano

1. 1. In a small pot, heat the olive oil. When warm, add the onion, carrot, garlic, bay leaf, and thyme. Sauté for 3-4 minutes. Remove any small stones from the fava beans and rinse them very well until the water runs clear.
2. 2. Add the fava beans to the vegetables and stir for 1 minute. Pour in the water, and when it comes to a boil, reduce the heat completely and cook for 40 minutes or until all the water has evaporated and the fava has thickened.
3. 3. Add the lemon juice, salt, and pepper. Stir. Remove the bay leaf from the fava and blend the mixture with an immersion blender until the fava has a velvety texture.

For the Caramelized Onions:

1. 1. Pour the olive oil into a frying pan and when warm, add the onions. Sprinkle with salt and cook for 10-15 minutes until caramelized. Add the sugar and balsamic glaze. Stir until caramelized.

For Serving:

1. 1. Spread the fava onto a plate or bowl. Create swirls with the back of a spoon. Place the caramelized onions in the center of the fava. Garnish with the capers and dried oregano. If desired, drizzle with a little extra olive oil.