Serves 4
Ingredients
Spheres/ Sweet onion cream
1kg sweet onions
400ml cream
200ml onion stock
2% glucose
Bread croutons
Some bread croutons
Truffle Coulis
Some water
Some truffle
Thyme/rosemary gel
½ bunch thyme
½ bunch rosemary
100g ice
Candied onion
2 onions
butter
white stock
Onion stock
Put 1kg onions in a vacuum with 3 litres of poultry stock and leave it to steam cook at 85°C for 48 hours.
Onion sauce
500g sweet onions
1l onion stock
Xanthan
Egg bath
500ml water
200g egg yolks
7.5g algin
Onion soup au gratin
500g sweet onions
150g of butter
Some parmesan
Method
Candied onion
Cut the onions in half and vacuum, then cook them with some white stock and butter.
Thyme/rosemary gel
Mix all ingredients and wait for the bubbles to subside.
Spheres/sweet onion cream
Roast the onions until brown, pour in some onion stock. Then remove the liquid and add cream and glucose. Make some spheres of different sizes into the egg bath, flame them with the blow torch, add grated parmesan and flame again.
Truffle Coulis
Put the truffle trimmings in a casserole dish, add the water and cook for half an hour. Mix in the thermomix until the texture is creamy.
Onion Sauce
Brown the onions, add the stock and let reduce, then add xanthan.
Gratin
Mash the butter and then comfit the chopped onions at the edge of the stove without browning them.
To finish
Prepare the gratin by spreading the candied onions finely on a plate, grate some parmesan on the top and brown it under the grill. Make the same gratin disc on a dish and let it brown. Place the onion spheres covered by the onion soup au gratin, top with the truffle/parmesan croutons, the sauce spots, the truffle spots, the candied onion flakes and the thyme gel spots. Then season with pepper from the mill.
Find out more about the culinary career of Christian Le Squer