Gastronomixs

Confitted cocktail onions

The cocktail onions are cooked at low temperature with bacon, producing a nice balance between sweet and savoury.

Creation by Tjitze van der Dam, QO hotel, Amsterdam, the Netherlands.

Confitted cocktail onions

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Ingredients

400

g

cocktail onions, cleaned

50

g

lardons, smoked

5

dl

soy oil

1

blad

bay leaf

1

sprig

thyme

3

cloves

garlic

Preparation method

  • Fry the cocktail onions with the lardons until golden brown.
  • Transfer the cocktail onions to a bowl of soy oil and add the herbs.
  • Cook slowly at 80°C until done.

Serving suggestions

  • This component can be served hot or cold, e.g. with a modern version of the Dutch classic: hutspot.
  • As part of an amuse-bouche, e.g. with a crémeux of roast celeriac and an onion mayonnaise.

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