Gastronomixs

Onion crisp

Onion crisp

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Ingredients

6

 

onions

60

 

cloves

1

goose fat

12

tbsp

trisol

300

g

sugar

Preparation method

  • Clean the onions but leave them whole.
  • Stick 10 cloves into each onion.
  • Confit the onions in the goose fat for 3 hours at 90°C.
  • Scoop the onions out of the goose fat and let them cool.
  • Run the onions through a juicer to extract the juice.
  • Please note that this recipe uses the pulp of the onions, not the juice.
  • In a pan, heat the pulp with the sugar.
  • When the sugar has caramelised, add the trisol.
  • Spread the mixture thinly on a silicone sheet.
  • Allow to dry at 140°C for approximately 30 minutes.

Serving suggestions

  • As a crunchy garnish in a composition with components of veal, fennel, chicory, cauliflower, or asparagus.
  • As a cocktail snack.

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