Gastronomixs

Savoury semi-liquid onion gel

Creation by Ollie Schuiling, restaurant Schloss Schauenstein, Fürstenau, Switzerland.

Savoury semi-liquid onion gel

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Ingredients

1200

g

onion rings, sliced at number 8 on a mechanical slicer

100

g

clarified butter

2

dl

white wine

400

g

poultry bouillon

400

g

milk

400

g

cream

10

 

juniper berries

10

 

cloves

15

g

allspice

 

 

salt

 

 

lime

6.2

g

gellan gum

Preparation method

  • Fry the onion rings in butter until translucent and deglaze with white wine.
  • Add the milk, bouillon and cream and bring to the boil.
  • Put the spices in a tea strainer and let steep.
  • Simmer gently until the onion is done.
  • Pour through a strainer and let drain. Reserve the liquid; this is the key ingredient. The onions may be discarded, because their flavour has already been extracted.
  • Collect 800g of the liquid and boil with 6.2g of gellan gum.
  • Using a hand-held blender, blend the mixture over ice until cool.
  • Season with salt and lime, and strain.
  • Serve at 50°C.

Serving suggestions

  • As a sauce for vegetable appetizers.
  • As part of a main dish with cod, pork belly, carrot, chicory or cauliflower, for example.

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