For the Cream of Comté Cheese and Curry:
In a stockpot, warm the chicken stock and thicken with the walnut paste. Add the curry powder. Thicken with carageenan until you reach a light nappé and then add the comté cheese and stir until thoroughly incorporated. Set aside and keep warm.
For the Onion Soup:
Once sautéed onions are translucent, add the water, let the mixture return to a boil, and strain the liquid. Season with salt, add the xanthan gum, and reserve.
For the Aromatic Herb Infusions:
Split the water in 4 separate pots, so there are 500 grams of water in each. Heat the pots of water to 80ºC and infuse 1 with rosemary, 1 with bay leaves, 1 with thyme, and 1 with Sherry. Strain the infusions, and mix them with the salt and xanthan gum, splitting the xanthan gum evenly between the herb infusions. Emulsify in a food processor. Reserve.
For the Onion Confit:
Blanch the onions and shallots 5 times, starting from cold water, and then cook in a pressure cooker for 10 minutes. Cut into strips.
For the Walnut Cake:
Combine the eggs, flour, sugar, butter, walnut paste, salt, and inverted sugar and emulsify them in a food processor. Pass the batter through a fine-meshed strainer and put into a food whipper. Charge the whipper. Dispense the batter into a microwaveable container and microwave for 40 seconds.
To Assemble and Serve:
Pour the Onion Soup into a bowl and cover it with the Cream of Comté Cheese, which will have set a little.
Plate each of the Aromatic Herb Infusions and sprinkle some Onion Confit strips on the end of each line. Plate an individual walnut cake, and garnish with the rosemary flowers, chives, and grated walnut at pickup.