Onion soup and its foam by Toshitaka Omiya
“In the kitchen, we use everything and waste nothing!” – Toshitaka Omiya.
The chef from the one- star Parisian restaurant Alliance is sharing with us his zero-waste recipe – only using onions.
- 5 yellow onions
- 1l of milk
- Whole Parmesan cheese
- Single cream
- 20cl of milk
- Unsalted butter
Step 1 -The purée
- To save water, clean your onions in a bowl.
- Peel them off and put the skin aside.
- With a mandolin or a knife, thinly slice them.
- In a large pan, put the sliced onion and cover with water. Put the top on and let it simmer for 20 minutes.
- Separate the cooking liquid from the onions. Still in a large pan, let the liquid reduce.
- In the meantime, blend cooked onions.
- Once reduced, you will get a caramel colour cooking juice. You can add the purée and stir the preparation!
Step 2 – The foam
- In a papillote of aluminum foil, close onions ‘skin.
- Place in the oven at 180°C for 2-3 hours. They will carbonise and will stop being bitter.
- In a pan, heat the milk and 2 handful of grated parmesan. Add the carbonised skin.
- Blend and strain with a cloth.
- Collect the liquid and foam it!
Step 3 – The soup
- From the purée freshly made, mix in the butter, the single cream and a bit of milk.
- And whisk the soup.
Step 4 – Gluten-free crouton
The Chef has come up with the idea of making gluten-free crouton from the parmesan rind you have grated earlier. We have told you; nothing is thrown away!
- In a pan of water, blanch the rind for 20 to 30 minutes.
- Cut in “brunoise”: slice then dice.
- Use a frying-pan to fry your tiny croutons.
Step 5 – Presentation
- Take out your best soup plate and slowly pour your onion soup.
- Spice things up with a spoon of onion foam.
- Lay your parmesan crouton.
And voila, bon appetite!