6 | onions |
3 grams | salt |
1/2 | celeriac |
250 grams | Madeira |
2 liters | water |
8 | black pepper grains |
12 | coriander seeds |
3 sprigs | thyme |
​ | Xanthan gum & sherry vinegar |
Cut the onions in half and clean them. Now chop 4 of the onions. Then add a drizzle of oil to a hot pan and caramelize the onions on a low heat with the salt. Now cut the remaining 2 onions in 6 and toast them with a blowtorch to give them a nice smokey flavor. You can also do this on a barbeque. Stir the onions every now and then. Then cut the top and bottom of a celeriac and trim the sides. Now cut half of the celeriac in slices and then in cubes. Once the onions are caramelized deglaze the pan with the Madeira and then transfer it into a big pot. Also add the celeriac cubes, the toasted onions, the water, the black pepper grains, the coriander seeds and the thyme. Then turn on the heat and let the broth simmer for 6 hours. After that pass the broth through a fine sieve and let it drain for at least 30 minutes so you don’t waste a single drop. Once that’s done reduce the liquid till you are happy with the flavor. Meanwhile scoop off any oil of foam that’s floating on top. When you’re happy with the flavor pass the broth through a sieve that’s lined with a kitchen paper to clarify it. Then add a knife tip of xanthan gum and mix it well to bind the broth. Once you’re happy with the thickness you can season it with salt and sherry vinegar. The sherry vinegar will balance out the richness of the caramelized onions.