Onion noodles
Creation by Christian F. Puglisi, Relæ restaurant*, Copenhagen, Denmark.
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 2,950 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
3 |
|
large onions, peeled |
|
1 |
kg |
salt brine (3%) |
|
3 |
kg |
butter emulsion |
|
|
|
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.