Name: Salad of New-Crop Onions, Pickled Ramps, and Sauce Soubise
Yield: Makes 4 servings
Cuisine: American
Ingredients: 25 grams champagne vinegar; 4 slices sweet onion, about 2 inches wide and ⅜ inch thick; Chives; 50 grams canola oil; 25 grams Vegetable Stock, cold; 10 grams champagne vinegar; 50 grams water; 50 grams champagne vinegar; 50 grams granulated sugar; Kosher salt and freshly ground white pepper; 8 ramps, trimmed and blanched (Big-Pot Blanching); 8 cipollini, peeled; Onion sprouts; Extra virgin olive oil; Fleur de sel; Mizuna leaves; 6 grams granulated sugar; 300 grams white onion, sliced ⅛ inch thick; 100 grams Vegetable Stock, cold; 8 red pearl onions, peeled; 50 grams heavy cream, cold; 12 white pearl onions, peeled; 75 grams water, cold; 6 grams kosher salt; 30 grams unsalted butter, cold; 15 grams canola oil; 15 grams red wine vinegar; 15 grams champagne vinegar

Preparation info

Makes
4
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Soubise Sauce

300 grams white onion, sliced ⅛ inch thick
100 grams

Method

We developed this for our vegetable tasting menu in the spring when we had all sorts of beautiful onions available and could use up to seven varieties on one plate. Onions are excellent prepared sous vide because they cook through consistently but still maintain their shape, as well as absorb the aromatic flavors in the cooking liquid. But in this dish the biggest advantage of sous vide is for

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Ingredients

Soubise Sauce

Method

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