Lunchbreak: Chef Maxime Bilet makes sweet onion broth with pickled red onions

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Maxime Bilet

National Foundation for Celiac Awareness

Sweet Onion Broth

1300g sweet onions, shaved on a mandolin
200g comte cheese, grated
water – 3.5% of total weight of solids
baking soda – 0.3% of total weight of solids
xanthan gum – 0.15% of total liquid
sherry vinegar, to taste
red boat fish sauce, to taste
salt, to taste

Combine the sliced onions, baking soda, cheese and water in a pressure cooker. Bring to 15 psi over medium heat, at which point you will count 45 minutes of cooking time. Strain the broth and weigh. Blend in the correct amount of xanthan (0.15 g for every 100g of liquid) until well emulsified and creamy. Season and set aside.

Note: The solids make an excellent pancake with a bit of tapioca starch, whole egg, dried fruit and a touch of salt.

Pickled Red Onions

3 cups water
2 cups champagne or white wine vinegar
1 cup sugar
2 Tbs salt
calcium lactate – 1% of total weight
15 red pearl onions, blanched, peeled and quartered

Combine water, vinegar, sugar, salt and calcium lactate and bring to a simmer until all ingredients are dissolved. Pour hot brine over the cut red pearl onions and let them sit at room temperature for 20 minutes. Cool and refrigerate.

Arrange all ingredients evenly in small bowls, grate some lemon zest over, and pour the broth to order.

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