Onion sauce

Creation by JP McMahon, Aniar* restaurant, Galway, Ireland.

Onion sauce

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onion, peeled and sliced



chicken stock



rapeseed oil



sea salt

Preparation method

  • Roast the onions with the oil in the oven until nicely caramelised.
  • Transfer the onions into a colander and drain off the excess oil.
  • Place the onions in a pot with the chicken stock and simmer for one hour. Strain the onions from the stock.
  • Reduce the stock by half or until the consistency of a loose glaze.
  • Season to taste.

Serving suggestions

  • As part of a composition with whole roasted celeriac and chanterelles. 

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