top of page

White onion cream



5

white onions

5 grams

salt

80 grams

cream

10 grams

white wine vinegar


Xanthan gum

First cut the white onions in half and clean them. Now chop them. Then add a drizzle of oil to a cold pan add glaze the onions together with the salt on a low heat. This is going to take a couple of hours. Almost all the moisture needs to be vaporized without coloring the onions for a super intense flavor. Then add the cream with the white wine vinegar and bring this to a boil for 1 minute. Now transfer it into a blender and blend it till smooth. Once smooth add a knife tip of the xanthan gum or any other binder like unique binder. Then blend it for another minute to prevent the cream from splitting. This is not 100% necessary, because the flavor and texture will stay the same. It will only stabilize the cream making sure that it won’t leek any liquid on the plate and that will bring your cream to the next level!





Subscribe to the weekly newsletter

Thanks for subscribing!

bottom of page