For the Onion Gel

• 5 finely sliced large Spanish onions
• Gellan F

Preheat a water bath to 185°F (85°C).

Place the sliced onions into a vacuum bag and seal under full pressure. Cook in the water bath for 96 hours.

Remove the contents from the bag, place on a piece of muslin and allow to strain suspended over a bowl. This takes about an