Preparation info
  • Makes about

    300 g

    • Difficulty

      Easy

Appears in

By David Chang and Peter Meehan

Published 2009

  • About

Tender, tender onions in an emulsified sauce of butter, onion juice and water.

Ingredients

  • 350 g yellow onions
  • 58 g unsalted butter, preferably at room temperature
  • 100

Method

  1. Peel the onions. Cut them in half through the root-stem axis and then, working in the same direction, slice the halves into 0.5cm-or-so-thick slices—they should be thin but not too thin—with a knife or on a mandoline. You should have 2½ to 3 loosely packed cups sliced onions.
  2. Combine the onions, butter, water and salt in a saucepan large enough to accommodate t