An elegant, restaurant-style bite featuring crispy onion cylinders filled with caramelized onions and apple, topped with a tangy apple purée.

Serves

About 6–8 people (as an amuse-bouche)

Ingredients

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For the Onion Base

600 g onions, roughly chopped

Salt, to taste

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For the Filling

⅔ of the cooked onions (from above)

Fresh thyme leaves

1 small green apple, finely diced

Splash of balsamic vinegar (or any vinegar you have)

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For the Apple Purée (Garnish)

2–3 sour green apples, peeled and chopped

1 tbsp butter

1 tbsp neutral oil

Splash of rum (optional, for flambéing)

1–2 tsp lemon juice (to taste)

Small piece fresh ginger, grated

Pinch of salt

A little oil (for blending)

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For the Onion Cylinders

⅓ of the lightly browned onions (reserved earlier)

A splash of beef stock

1–2 tsp tapioca powder

Pinch of salt

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For Garnish

Fresh thyme or other delicate herbs

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Method

1. Cook the Onions:

   Heat a pan over medium heat and add all 600 g of chopped onions.

   Cook, stirring occasionally, until they turn light brown.

   Remove ⅓ of the onions and set aside (for the cylinders).

   To the remaining ⅔, add fresh thyme and salt.

   Continue cooking over low heat until deeply caramelized and dark brown.

2. Prepare the Apple Purée

   Heat butter and oil in a pan over high heat.

   Add chopped green apples and sauté until lightly caramelized.

   (Optional) Carefully flambé with rum for extra depth of flavor.

   Add lemon juice, grated ginger, and a pinch of salt.

   Reduce heat to medium and cook until apples are completely soft.

   Transfer to a blender, add a small drizzle of oil, and blend until smooth.

   Adjust seasoning if needed.

   Transfer to a squeeze bottle and set aside.

3. Finish the Filling

   Add finely diced fresh apple to the dark caramelized onions.

   Sauté for 1 minute.

   Add a splash of balsamic vinegar and reduce briefly.

   Remove from heat and let cool slightly.

   Transfer to a piping bag.

4. Make the Onion Sheets

   Blend the reserved ⅓ lightly browned onions with a splash of beef stock, Tapioca powder, pinch of salt

   Spread the mixture thinly and evenly onto baking paper.

   Bake at 100°C (212°F) for about 1 hour, or until pliable and dry enough to handle.

5. Form the Cylinders

   Cut the baked onion sheet into strips (your preferred width).

   Roll each strip around pastry rings to form cylinders.

   If they don’t seal, lightly dab the edge with water to secure.

   Bake again at 150°C (300°F) for about 5 minutes, or until fully crisp.

   Let cool completely before removing from molds.

6. Assemble

Fill each crispy onion cylinder with the caramelized onion–apple filling using a piping bag.

Dot the top with apple purée.

Garnish with fresh thyme or delicate herbs.