Onion soup wonton style
Wednesday, 12 May 2021, 13:29. A modern composition built from four components: wontons filled with caramelised onions, an onion broth, and crisp parmesan floes.
Ingredients
| — | chicken stock |
| — | tsuyu |
| — | onion syrup |
| — | onions |
| — | butter |
| — | star anise |
| — | salt |
| — | water |
| — | wonton sheets |
| — | egg white |
| — | parmesan cheese |
| — | flour |
| — | nigella seeds |
| — | spring onions |
| — | Atsina cress |
Instructions
Components: Wontons, Caramelised onions, Broth, Parmesan floes.
Preparation method: broth
- Bring the chicken stock to the boil and season with the tsuyu and onion syrup.
Preparation method: caramelised onions
- Clean the onions, cut them in half and cut in half rings about 5mm thick.
- Melt half the butter in a large frying pan or Dutch oven and wait until it has finished foaming.
- Add the chopped onions and the star anise and allow to caramelise slowly for about 30 minutes at medium heat. Don't rush; otherwise the onions will taste bitter.
- Transfer the onions to a small metal oven dish and mix in the remaining butter, salt and water. Cover with aluminium foil and allow to caramelise in an oven at 125°C for 2 hours.
Preparation method: wontons
- Lay the wonton sheets on a work surface and place about one teaspoon of caramelised onions on each sheet.
- Brush the edges with water or egg white, fold the wontons and seal.
- Boil or steam them until done.
Preparation method: parmesan floes
- Mix the parmesan cheese with the flour and nigella.
- Heat a non-stick frying pan and cover the bottom with a thin layer of the cheese mixture.
- Fry until golden brown and then turn.
- Store in an air-tight container with silicone granules.
Finishing & presentation
- Spoon the broth and wontons onto the plates and garnish with chopped spring onions and Atsina cress.
- Add a parmesan floe as an accompaniment.