Onion noodles

Creation by Christian F. Puglisi, Relæ restaurant*, Copenhagen, Denmark.

Onion noodles

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large onions, peeled



salt brine (3%)



melted butter



duck fat



fine-grain salt

Preparation method

  • Slice the onions on a Japanese-style turning slicer, making the longest strips possible.
  • Place the onions and salt brine in a vacuum bag and seal.
  • Refrigerate overnight, then drain the onions in a colander, discarding the brine.
  • Boil the butter emulsion over medium-high heat, then add the onions and cook until tender, 1 to 2 minutes.
  • Using a sieve set over another saucepan, drain the onions, reserving the butter emulsion for another use.
  • Season the onions with a drizzle of duck fat and a sprinkle of salt.

Serving suggestions

  • As part of a composition, e.g. with duck and onion components.

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