Roasted Red Onions and Green Lentil Broth

Adapted by StarChefs.com
January 2011
Yield: 4 Servings

INGREDIENTS:

Chicken Stock
1 kilogram chicken skins
1 kilogram chicken carcasses
20 grams butter
80 grams sliced carrots
60 grams sliced onions
40 grams sliced green onions
1.4 kilograms cold water
400 grams red wine, reduced to 200 grams
240 grams boiled and sliced beef feet
16 grams whole garlic cloves, skins intact
20 grams leek tops
10 grams tomato paste
Ham Stock
1 kilogram Iberian ham bones
water
50 grams peeled onions, dry roasted on the plancha
Green Lentil Broth
100 grams onions
75 grams carrots
15 grams garlic, germs removed
500 grams green lentils
1 gram cardamom, crushed
2 cloves
salt
Roasted Onion
500 grams red onions, peeled
1 pinch salt
10 grams ground coriander
80 grams hazelnut oil
To Assemble and Serve
Fine salt
Chartreuse
Walnut oil
Ground coriander

METHOD:

For the Chicken Stock:

Preheat the oven to 200°C. Roast the chicken skins and carcasses on a sheet tray, until they turn deep golden. Heat the butter in a large stock pot, and sweat the carrots, onions, and green onions until soft. Add the chicken skins and carcasses to the pot. Add the water and the concentrated red wine. Add the beef feet, garlic, leek tops, and tomato paste. Cook for 2 hours over low heat, periodically skimming foam from the surface of the stock. Strain the stock through a fine-meshed sieve and then though a cheesecloth. Chill quickly in a reverse bain-marie, and remove all fat from the surface of the stock. Reserve the stock in the cooler.

For the Ham Stock:

Blanch the ham bones in a large pot of boiling water, and drain. Put the blanched ham bones and onions into a large stock pot, and cover with 1 kilogram of water. Bring to a boil and simmer for 4 hours, skimming all the scum from the top of the stock during the process. Strain the stock and clarify.

For the Green Lentil Broth:

Chop the onions, carrots, and garlic into small cubes and smoke them for 5 minutes in a charcoal smoker. Wash the lentils and drain. Put the lentils into a Gastrovac with 750 grams of the Chicken Stock and 500 grams of the Ham Stock. Add the smoked vegetables, cardamom, and cloves and cook at 62°C for 1 hour. Begin counting the hour as soon as the Gastrovac reaches 62°C. Pass the contents through cheesecloth, season with the salt, and reserve in the cooler.

For the Roasted Onions:

Preheat a steam oven to 100°C. Put the red onions to a Cryovac® bag with the salt, coriander, and hazelnut oil, and seal tightly. Cook the onions for approximately 1 hour in the steam oven. Times will vary depending on the size of the onions and thickness of onion layers. Remove the onions from the oven, and cool them to room temperature. Halve the onions and peel apart the layers, removing the membrane between each layer—the resulting layers should resemble petals. Put the “petals” into ramekins and seal with plastic until pickup.

To Assemble and Serve:

Heat the Green Lentil Broth to 70°C, without boiling. Season with salt and Chartreuse and reserve. Before plating, pulse the Green Lentil Broth in food processor to aerate. Meanwhile, heat the onion “petals” on a salamander broiler, dress the onions with walnut oil, and season with salt.

Arrange the onion “petals” to form a flower, and sprinkle ground coriander on top. Pour the lentil broth into a small pitcher, and pour it over the onion “petals” tableside.