The onion of my childhood
Chef Alexandre Baumard draws inspiration from the flavors of his childhood to create this onion-based recipe. Presented in onion bowls, onions are used in soubise, compote and crumble.
This recipe from Alexandre Baumard, chef at Amicis restaurant in Bordeaux, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 8
Preparationtime: 20 min
Cooking time: 1 h 20
Ingredients for Alexandre Baumard 'schildhood onions
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12 Cévennes onions
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30 cl liquid cream
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50 g marinated anchovy fillets
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200 g smoked sturgeon
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50 g flour
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Coarse salt
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Frying oil
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Olive oil
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Butte r
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Salt and pepper
Specific equipment
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Blowtorc h
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Sipho n
Steps for Alexandre Baumard 'schildhood onion
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Onion bowls: On a baking sheet, make a 1 cm bed of coarse salt, and place 8 whole onions on top (without removing the skin). Bake at 110°C for 1 hr. When cooked, remove the heads from the onions. Scoop out the insides (save the flesh for the next step) , keeping a certain thickness to allow them to retain their shape.
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Onion soup and siphon:
- Thinly slice the onion flesh.Cook over low heat in a saucepan with a little salt and olive oil, stirring regularly, until you obtain a compote.
- At the end of cooking, add 10 cl of liquid cream and reduce (no liquid should remain). Blend and strain through a chinois étamine. Adjust the seasoning. Reserve the equivalent of 8 tablespoons of this onion soubise.
- Add the remaining 20 cl of cream to the purée, bring to the boil and adjust the seasoning. Place this mixture (keep 50 g for the crumble) in the siphon with 2 gas cartridges, shake well and keep warm.
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Onion compote: Chop the last 4 onions. Melt a knob of butter in a saucepan and add the onions. Cook over a low heat until the onions melt. Season and add the chopped anchovy fillets . Set aside.
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Fried onion crumble: Take 50 g onion pur&e acute;e, add 50 g flour and mix. Deep-fry until lightly colored. Allow to dry.
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Assembly: Place 2 tablespoons onion compote and 1 tablespoon onion soubise in the bottom of each onion bowl. Divide the sturgeon into 1 cm cubes and place the onions in the oven at 190°C for 4 min. once out of the oven, lightly char the outside of the onion with a blowtorch. Garnish with the siphon and top with the onion crumble.
Has this recipe inspired you to discover Alexandre Baumard's cuisine? Read the Gault&Millau review of Amicis.
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