Onion

A world without onions would be unthinkable. In all of the world’s cuisines and cultures, the onion adds flavour and forms the basis of many dishes. The large onion family has just the right onion for any specific purpose.

Basic techniques: frying, roasting, barbecuing, blanching, boiling, steaming, braising, stewing, deep-frying, sautéing, glazing, gratinating, grilling, caramelising, marinating, baking, puréeing, stir-frying, smoking.

Taste combinations: game, lamb, beef, anchovy, shellfish, cheese, Balsamic vinegar, sherry, red wine, Jerusalem artichoke, brown bean, garlic, tomato, cinnamon, coriander, apple, raisins, fennel seed, paprika powder.

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Onion

Onion choucroute

Red onion, apricot and walnut compote

Dried red onion

Grilled onion purée

Caramelised onions

Confitted cocktail onions

Pickled red onions

Oven-roasted onions

Smoked onion

Savoury semi-liquid onion gel

Ice pastille of red onion

Confit of onions in balsamic apple vinegar

Beer and tamarind pickled pearl onions

Shallots cooked sous vide in pickling liquid

Crispy cocktail onions with puffed suet

Cocktail onion mayonnaise

Shallot krupuk

Vacuum-cooked cocktail onions

Super-crispy onion rings

Onion-clove crème

Onion broth

Onion sauce

Onion crisp

Onion noodles

Onion syrup

Burnt onion powder

Cocktail onions cooked sous vide with balsamic vinegar

Black garlic and onion purée