Dashi Onion Cream

Preparation info
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Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 10 g (¼ oz) unsalted butter
  • 3 teaspoons olive oil


Heat the butter and olive oil in a small heavy-based saucepan over medium heat. When lightly bubbling, add the onion, garlic and thyme. Cover and sweat gently for 3 minutes. Season with salt and continue to sweat, stirring occasionally, until the onion is tender. Add the milk, cream and ichiban dashi to the onions, and increase the heat to a simmer. Simmer for 5–10 minutes, or until lightly thi