Cooked - Copy of Onion Velouté With Roasted Apple Foam & Chestnut Crumb

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Copy of Onion Velouté With Roasted Apple Foam & Chestnut Crumb

4.0

4 large white onions, finely sliced

2 tbsp unsalted butter

1 tbsp olive oil

1 garlic clove, smashed

500 ml vegetable or chicken stock

100 ml cream

Salt and white pepper, to taste

2 sweet apples (Fuji or Honeycrisp), peeled and cubed

1 tbsp butter

1 tsp lemon juice

100 ml apple juice or water

1 sheet gelatin (or ½ tsp agar for vegetarian version)

½ cup roasted chestnuts, finely chopped

1 tbsp brown sugar

1 tbsp breadcrumbs or panko

Micro thyme or fresh thyme leaves

A few drops of hazelnut oil (optional)

Melt butter and olive oil in a saucepan. Add onions and garlic, then cook gently on low for 20 minutes until soft and golden but not browned. Add stock, simmer for 15 minutes, and blend until smooth. Stir in cream, season, and strain for a silky finish.
Sauté cubed apples in butter until golden. Add lemon juice and apple juice, blend until smooth, and strain. Stir in melted gelatin and chill slightly. Foam using an immersion blender or siphon before serving.
Toast chestnuts, butter, brown sugar, and breadcrumbs in a dry pan until crisp and golden. Let cool.
Pour hot Onion Velouté into bowls. Top with a spoonful of apple foam, sprinkle chestnut crumb, and finish with thyme and hazelnut oil.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇫🇷French

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 45m

Created 34 weeks ago

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