Saute sweet yellow onions with butter and salt until well caramelized. Deglaze with dry white wine and Banyuls cook until almost dry. Add a few bay leafs and cracked blacked peppercorns. Saute for a minute to bring out the oils. Add veal stock and thyme reduce by half. Adjust seasoning. Strain out the onions and reserve on the side. If the broth isn't thick enough but has the flavor you want, with a immerison blender, blend 1 gram of xanthan per 1000 liters of broth. Adjust seasoning and acidity. Blend in a vita prep the reserved onions, adjust seasoning, that will be utilized in the dish. Pour broth table side.
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