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
200 g onion crème soup
100 g onion consommé
4 gelatin sheets
110 g whipped cream, salt & pepper
300 ml onion consommé
2 whole eggs, 1 g salt
0,5 tsp white soy sauce, 0,5 tsp mirin
200 g onion consommé
20 g vegetarian gelatin
Inside tea bag (stuffing)
chive blossoms, garlic blossoms
125 g butter
2 g salt, 150 g flour
4 whole eggs, 250 ml water
300 g Comté cheese, grated
475 g sour cream, 50 g crème fraîche
3 g xanthana
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.
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.
Mix all ingredients and steam at 90°C for 15 minutes.
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.
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.
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.
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.
The Most Generous Expression of Champagne