Onion Crisp

1. Clean the onions, keeping them whole, and stick 10 cloves into each one.
2. Confit the onions in goose fat for 3 hours at 90°C.
3. Remove the onions from the fat and let cool, then run them through a juicer to extract the juice — this recipe uses the onion pulp, not the juice.
4. In a pan, heat the pulp with the sugar until it caramelises, then add the trisol.
5. Spread the mixture thinly on a silicone sheet and dry at 140°C for about 30 minutes.

Serving suggestions: as a crunchy garnish with veal, fennel, chicory, cauliflower, or asparagus; as a cocktail snack; or with goose liver, Jerusalem artichoke, and vanilla.