STEP 1.

1.5 kg Roscoff onions (raw)

250 g unsalted butter

500 g Roscoff onions

butter-braised (cooked)

350 ml white wine (dry)

150 g butter, 600 ml milk

300 ml cream

6 g salt (1.25% of mixed and passed product)

STEP 2.

1 kg Roscoff onions (sliced)

100 g butter, 80 ml balsamic vinegar

40 g sugar, 200 ml cream, 200 ml milk

STEP 3.

100 ml onion soup, 10 g butter

lemon juice to taste

STEP 4.

500 g heavy cream

5 g Nicator liquorice, 2.5 g salt

0.5 g Lambda carrageenan

STEP 5.

1 l milk, 1 l almond milk

250 g marcona almonds

5 g soy lecithin, 10 g salt

50 ml almond oil

STEP 1. ONION SOUP

Peel and thinly slice onions, slowly braise in butter, no colour. Strain off excess butter and reserve cooked onions. Scale out 500 g of cooked onion. Cook the wine for 5 min to remove raw flavour. Add the rest and cook for a few more minutes. Blend until smooth, pass through fine sieve. Scale out total weight and add salt.

STEP 2. CARAMELISED ONION PURÉE

Caramelise the onions with butter on medium heat until dark golden brown. Deglaze with vinegar (preferably 10-year aged balsamic) and sugar, cook off. Add the dairy, cook until onions are almost splitting from the cream. Blend smooth, pass and season with salt.

STEP 3. FINISHED ONION SOUP

Combine and season to taste.

STEP 4. LIQUORICE CREAM

Bring cream to 40°C, mix in the rest to activate the carrageenan. Leave to infuse overnight. Whisk before use.

STEP 5. ALMOND MILK &  TOASTED MARCONA ALMONDS

Warm milk. Chop almonds into big pieces. Use large sieve to remove small pieces of almond. Toast the almonds at 150°C for 18 min (low fan). Infuse in the milk for 24 hours. Bring milk  to a simmer, blend in all ingredients.

SERVING INSTRUCTIONS

Place one spoon of caramelised onion purée on the dish, followed by the onion soup. Sprinkle toasted almonds, top with almond foam, dust liquorice powder and spoon liquorice cream in the center, followed by the almond oil.