ONION ROYAL
4 servings | 3 hours | medium difficulty
ONION ROYAL
4 servings | 3 hours | medium difficulty
INGREDIENTS
For the onion royal
100 g.
of onion
30 g.
of olive oil
250 ml
of cream
750 ml
of chicken or vegetable broth
1,8 g.
of agar agar gelatine
1 tsp
salt
For the onion veil
8 g.
kuzu
500 ml
of mineral water
25 g.
of onion
a bit
of soy sauce
For the pickled onion
100 ml
of water
30 g.
of sugar
100 ml
of white wine vinegar
20 ml
pickled beetroot liquid (optional)
3
onions
For plating
1 small onion (for grilling)
Dried bread or breadcrumbs
Onion or garlic flowers (for decoration)
PREPARATION
1/
Onion Royal Clean and cut the onion into julienne strips. Sauté in a pot with olive oil until it acquires a dark, deep golden colour, without burning. Add the chicken broth and boil for 20 minutes. Blend with the cream and salt until a fine mixture is obtained. Add the agar agar powder and boil for 1-2 minutes, stirring constantly. Pour the hot mixture into the bowls and let it cool to set.
PREPARATION
2/
Onion veil Peel and cut the onion into julienne strips. Sauté it in a pot with a little oil until it is golden brown. Add the soy and let it reduce for a couple of minutes. Add the water and boil for 20-30 minutes. Strain, reserve the liquid and discard the onion (or save for other uses). Degrease the liquid and, once clean, dissolve the kuzu to obtain a light veil texture.
Pickled onion Cut the onion into fine julienne strips. In a bowl, mix the warm water, sugar, vinegar, and, if desired, the juice of a pickled beetroot. Add the onion and leave to pickle for a couple of hours (ideally overnight).
PREPARATION
3/
Roasted onion Preheat the oven to 200ºC. Clean a small unpeeled onion and place it on a tray. Roast whole for 45-60 minutes, until very tender when pierced. Leave to cool, then peel and separate the layers.
Breadcrumbs Crush dry bread in a pestle and mortar to obtain crispy crumbs. If dry bread is not available, breadcrumbs can be used.
Finish and presentation Pour the liquid royal into individual bowls or saucers. Leave to set for 5 minutes. Coat the surface with a thin layer of the onion veil. Place a slice of roasted onion on top, a strip of pickled onion, and garnish with some breadcrumbs and an onion or garlic flower.
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