Smoked French Onion Consumme

by Chef Romain Avril

This recipe was made in partnership with Breville | PolyScience.

Onion Consume

INGREDIENTS

• 1 liter Onion soup
• ½ ea. Chicken breast
• ½ ea. Onion (diced)
• ¼ ea. Fennel (diced)
• ¼ ea. Leek (diced)
• 3 ea. Egg whites

METHOD

1. In a food processor mix the chicken breast with the vegetables. Add the eggs and mix another minute.
2. Place the mixture with the onion soup and place it in a pot.
3. Bring it to a simmer while whisking gently.
4. When the raft is starting to form, let the consume be.
5. It should never boil, cook for 20 minutes.
6. Pass the consume through a fine mesh with paper towel, do not press the raft, only the liquid should go through.
7. When fully passed, reserve. It should be crystal clear. If not repeat the whole process.

Onion Chips

INGREDIENTS

• ½ ea. Onion

METHOD

1. Place the onion in its skin and wrap with foil.
2. Bake in a 350F oven for 2 hours or until fully cooked.
3. Cut the onion in ¼ and split each petal on a dehydrator sheet or alternatively on a baking sheet with parchment paper.
4. Let is dehydrate for 2 days at 45C or in your oven on low for 10-12 hours.
5. Take them out of the trays. Set aside and place in a dry environment.

Charred Onion Powder

INGREDIENTS

• ¼ ea. Onion

METHOD

1. Split the layers and place them on a baking sheet with parchment paper.
2. Place in a 500F oven and bake until the onions is completely charred and black.
3. Cool down, blitz in a food processor and turn into a powder.

Comté Chips

INGREDIENTS

• 3 oz. Comté

METHOD

1. Grate the cheese with a microplane and place it on a baking sheet, bake it until golden and crispy.
2. Set it aside.

Sous Vide Onion Soubise

INGREDIENTS

• ½ ea. Onion
• 1 oz. Butter
• 2 sprigs Thyme
• 1 ea. Bay leaf
• 2 tbsp. Cream

METHOD

1. Slice the onion paper thin.
2. Reduced the cream 2/3 of the way
3. Place the onion in a vacuum bag with butter, reduced cream, thyme and bay.
4. Season with salt.
5. Seal it with your Polyscience vacuum sealer.
6. Place in a Polyscience water bath at 170F for 5 hours.
7. When cooked, place in a blender and blitz until smooth.
8. Pass it through a fine mesh. Fill a piping bag with the soubise and onto a squeeze bottle.
9. Set aside.

Pickled Onions 2 Ways

INGREDIENTS

• 2 ea. Red pearl onions
• ¼ cup Red wine vinegar
• ¼ cup Sugar
• ¼ cup Water
• 1 tsp. Coriander
• 1 ea. Bay leaf
• 1 tsp. Black peppercorn
• 2 ea. White pearl onions
• ¼ cup Champagne vinegar
• ¼ cup Sugar
• 1 pc. Star anis
• 1 ea. Bay leaf
• 1 tsp. Coriander

METHOD

1. Place all the ingredients beside the onions in 2 saucepans for each pickle.
2. Bring them both to a simmer and add the onions to their respective pickling liquid.
3. Cook for 2-3 minute and let it cool of the heat.
4. Slice the onions in half and split the layers.

Garnishes

INGREDIENTS

• 1 tbsp. Onion cress
• 2 pcs. Brioche
• 1 tbsp. Butter

METHOD

1. Using a 3” ring cutter, punch the brioche.
2. In a frying pan, add the butter and let it foam. Add the brioche and cook it until golden brown. Flip and repeat the process.
3. Using a small sieve add a dash of onion ash.
4. Place the brioche ring in a bowl, top up with the pickled onions, 3 of each color.
5. Fill up the onions with the soubise.
6. Garnish with some onion chips and onion cress. Add some pieces of Comté chips.
7. Using a Polyscience smoking gun, place some onion chips and wood chips and smoke the bowl covering with a cloche.
8. Place the consume in a side jar.
9. Lift the cloche and pour the consume all the way to the top of the brioche.