Onion Noodles
Long, tender strips of onion vacuum-brined then poached in butter emulsion, finished with duck fat and salt — created by Christian F. Puglisi, Relæ.
Nutrition
per per 300 g portion220
Calories
2g
Protein
8g
Carbs
20g
Fat
Ingredients
| 500 g | large onions, peeled |
| 1 kg | salt brine (3%) |
| 3 kg | melted butter |
| as needed | duck fat |
| as needed | fine-grain salt |
Instructions
- Slice the onions on a Japanese-style turning slicer, making the longest strips possible.
- Place the onions and salt brine in a vacuum bag and seal.
- Refrigerate overnight, then drain the onions in a colander, discarding the brine.
- Boil the butter emulsion over medium-high heat, add the onions, and cook until tender, 1 to 2 minutes.
- Drain the onions through a sieve, reserving the butter emulsion for another use.
- Season the onions with a drizzle of duck fat and a sprinkle of salt.
Serving suggestions: As part of a composition with duck and onion components; paired with mushrooms, potato, and cod; or with pumpkin, chive, and buttermilk.