Crispy onion amuse
Ingredients
For the cream
2.5 Witte onion
40 gr Double cream
5 ml White wine vinegar
Pinch Xanthan
Optional for amuse
2 sheets Filo pastry
1 tbs Lemon zest
1 tbs Finely cut chives
1 Shallot
1 tbs Flour
Preparation
For the cream
Finely slice the onion.
Glaze the onion over low heat without caramelising until all moisture has evaporated. This takes 2 hours.
Then add the cream and vinegar and cook for 1 minute.
Blend smoothly in a blender, add the Xanthan and season further if necessary.
Place in a spray bottle to reheat later.
Optional for amuse
Heat your oven to 160 degrees celcius.
Cut the filo into half rings, brush with butter, wrap around a pastry cone and bake in the oven for 20-25 min until golden. Turn the cones halfway.
Cut the shallot finely and dust with the flour.
Heat you frying oil and fry until crispy on high heat. Drain and season with salt.
Pipe the onion cream into the cones and top with lemon zest, fried shallots and chives.
