Gastronomixs

Onion choucroute

Creation by Ollie Schuiling, restaurant Schloss Schauenstein, Fürstenau, Switzerland.

Onion choucroute

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Ingredients

750

g

half onion rings

80

g

clarified butter

400

g

white wine

100

g

white wine vinegar

200

g

poultry stock

10

 

cloves

10

 

juniper berries

10

 

white peppercorns

10

g

allspice (mace)

Preparation method

  • Fry the half onion rings in the butter until translucent.
  • Put the spices in a tea strainer and add to the onions together with the white wine, white wine vinegar and poultry stock.
  • Simmer gently until cooked.
  • Drain the onions, collecting the liquid.
  • Cook the drained liquid until it almost starts to caramelise and then return it to the onions.
  • Serve hot.

Serving suggestions

  • As a vegetable garnish, e.g. with celeriac, cauliflower or potato components.
  • As part of an amuse-bouche, served with a cube of pork belly and chicory.

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