Gastronomixs

Smoked onion

An onion component that can be used instead of lardons, with a high umami component and a nice smoky flavour!

Creation by Timo Visschers, student at Cas Spijkers Academie, Twente, the Netherlands. 

Smoked onion

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Ingredients

1

 

onion

0.5

l

red port wine

As needed:

 

salt

10

g

wood chips for smoking

 

 

a smoker

Preparation method

  • Reduce the red port until it has the consistency of syrup and season generously with salt (it should be as salty as sea water).
  • Cut the onion in half and remove the skin.
  • Slit the onion with the knife all the way to the bottom, making sure that the halves are still connected.
  • Smoke the onion in the warm smoker for 1-2 minutes.
  • Finely dice the onion (brunoise) and allow to steep in the red port (the best method for this is to seal the ingredients in a vacuum bag).
  • Sieve the mixture once the onions have become thoroughly infused with the port and use the liquid for another recipe.

Serving suggestions

  • As a bacon substitute in a vegetarian 'stamppot' (hotchpotch) dish.
  • The remaining port can be used as a jus and/or sauce.

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