STEP 1.

1 kg white onions, roasted with skin

1 kg brown onions, roasted with skin

1 kg shallots, roasted with skin

100 g dried barley koji

5 l onion soup

8 whole eggs

STEP 2.

200 g onion crème soup

100 g onion consommé

4 gelatin sheets

110 g whipped cream, salt & pepper

STEP 3.

300 ml onion consommé

2 whole eggs, 1 g salt

0,5 tsp white soy sauce, 0,5 tsp mirin

STEP 4.

200 g onion consommé

20 g vegetarian gelatin

Inside tea bag (stuffing) 

chive blossoms, garlic blossoms

mixed flowers

STEP 5.

125 g butter

2 g salt, 150 g flour

4 whole eggs, 250 ml water

STEP 6.

300 g Comté cheese, grated

475 g sour cream, 50 g crème fraîche

3 g xanthana

STEP 1. ONION CONSOMMÉ

Mix the roasted onions and koji with the onion soup. Add the egg whites and bring to a slow boil until you have a clear and strong consommé.

STEP 2. ONION MOUSSE

Mix the onion soup and consommé. Warm up and add the gelatin then cool down and add the whipped cream. Fill contents into the deep plate.

STEP 3. ONION CHAWAMUSHI

Mix all ingredients and steam at 90°C for 15 minutes.

STEP 4. TEA BAG PAPER

Add the vegetarian gelatin in a very thin layer. Keep refrigerated and dry it out. Cut in the shape of tea bags and fill with the stuffing.

STEP 5. PUFF DOUGH

Bring all ingredients to a boil, add the flour, burn off from the pot. The paste will come off the bottom of the pan. After this, add the egg slowly with help of a mixer. Make sure the mix is not too hot.

STEP 6. COMTÉ CHEESE CREAM / FILLING

Mix the grated Comté cheese with sour cream, crème fraîche and add the xanthana. Then blend for around 5 minutes until you have a smooth texture.

SERVING INSTRUCTIONS

Open tea pouch of tea bag, pour hot consommé over tea bag and let infuse for 1 minute. Pour onion tea over onion chawamushi. Add Comté gougères to the side of the dish.