This is a great recipe to serve to your guests as they arrive. It’s rich and flavourful and will be perfect with a glass of Champagne or a light crisp beer. You can make all of the components ahead, so it’s easy to execute at the last minute. –Christine
Onion Cream
| 250 g | onions |
| 90 g | butter |
| 200 g | white wine |
| 250 g | chicken stock (reduced from 500 g) |
| 30 g | Comtè cheese (or Gruyére) |
| 150 ml | cream |
Cook the onions in the butter until just translucent. Deglaze with the white wine. Add 250 g reduced chicken stock and reduce all of it together until quite dry. Mix in the cheese and the cream. Season with salt. Pour into a container and let cool in the refrigerator until the next day.
Crispy Onion Crust
| 1 kg | onion minced finely |
| 50 g | butter |
Cook the onions in the butter until well caramelized. Place on a sheet pan lined with parchment and place into your oven on its lowest setting for 3-4 hours or until dry (keep the door open slightly). Alternately, you can place into a food dehydrator for 5 hours at 140ºF.
Crackers
sourdough bread
oil (garlic oil, cold pressed oil or olive oil work nicely)
salt
Pre-heat the oven to 350ºF. Thinly slice the bread and brush or spray with oil until saturated. Sprinkle with salt. Place in the oven and bake until crispy. Let cool.
To serve: scoop the cold onion cream into quenelles or balls and cover with the onion crust. Let the crusted onion cream come to room temperature just before putting it onto the cracker. Place onto cracker and add a garnish of thinly chopped chives or onion sprouts if you like.
Makes 12-15 crackers.