Burnt
Butter
onion | onion | Onion
Junk’s Jam:
Yup, we know this song is technically titled Spring Onions and not Brown Onions, but it's a bloody tune so shu'up.
Serves 2 - 4
maybe more :)
Hey!
Creamy buttery goodness with a charred oniony pallate. Don’t know what else we can say really? Tasty!
Equipment…
>Spice Blender
>Stand Mixer
(w/ Paddle Attachement)
>1/2 sphere Mould
The Recipe
Stage #1
>The PRep
Burnt Onion Powder
This will make more burnt onion powder than you need but its a good thing to have on hand for when ever you need burnt onion powder....? Who doesn’t need Burnt Onion Powder siting in their pantry. Trust me you will find a use for it! Think of all those fancy dinner parties you’ve got planned!?
4 Brown Onions
Maldon Sea Salt
Greaseproof Paper
Peel your Onions and slice them about a centimetre thick keeping them in whole rings.
Pop a pan on a high heat, once extra hot, place the Onion Rings in. (You might have to do this a couple of times - don’t over crowd the pan!) Char the Onions well before turning and do the same on each side. Repeat until its all nice and burnt!
Set your oven to its lowest temperature - between 50-70ºc will be fine.
Add the Burnt Onions to a baking tray lined with Greaseproof Paper and sprinkle over some Maldon Sea Salt. Keep in the oven for 24 hours or until you’re satisfied they’re fully crisp.
Place into a Spice Blender and blitz to a powder.
Store in an airtight container and it will keep for around 2 months.
Butter Me Up
This will make more Butter than you need. However, what a treat to have some home-made butter on hand to impress the friends you don’t have!
1 Litre Single Cream
300g Crème Fraîche
15g Salt
4 Tbsp Burnt Onion Powder
Ice Water
Place the Cream, Crème Fraîche and Onion Powder into a Stand Mixer. Cover the top with a damp towel! Set the Mixer to medium and beat until the liquid solidifies and starts to separate.
Take the solid Butter and wash in an Ice bath. Repeat the process with fresh water 5 times, squeezing the Butter each time. The water should be clear by the last couple of squeezes!
Pop the Butter into the 1/2 Sphere Moulds and leave to set in the fridge.
Stage #2
>Cook it up!
No cooking for this one! It’s all done in the prep.
