Onion noodles

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

Makes 500 grams.

Onion noodles

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




large onions, peeled



salt brine (3%)



melted butter

As needed:


duck fat

As needed:


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.
  • Perfect paired with component of mushrooms, potato, and cod.
  • Delicious paired with pumpkin, chive, and buttermilk.

Previous page