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Cevennes onion with smoked nobacon, Remeker cheese, amsoi and beurre blanc.

The ingredients for this dish are for 10 people.

This recipe is featured in the livestream 'Vegetables in the Spotlight | Unilever Food Solutions' from May 8, 2020.

 

You can watch this and more livestreams on the HANOS livestream page

Ingredients

2.5White wine
75gCream
0.75white vinegar
2gWhite miso
3units.itemswhite peppercorns, crushed
5gKnorr Primerba horseradish
Butter
Knorr Professional Vegetable Bouillon
1units.itemsShallot
Salt and pepper
100gOlde Remeker cheese
1amsoi leaves
350gThe Vegetarian Butcher Nobacon
5units.itemsCevennes onion
75gSunflower oil
10gamsoi oil
5Cream

Preparation

  1. Bring the white wine, vinegar, pepper, and shallots to a boil. Reduce to about 1 dl. Bring the cream to a boil and reduce it by half, then add it to the white wine reduction.
  2. Season with the concentrated vegetable stock, miso, and horseradish. Finish the beurre blanc at the last moment with the amsoi oil.

  1. Blend the cheese together with the cream in the thermoblender at 80°C. Slowly add the oil.

  1. Wrap the onions in aluminum foil and bake them in the oven for about 45 minutes at 175°C. Let them cool.
  2. Peel and halve the onions, then briefly fry them cut side down in some butter. Season with salt and pepper and separate the layers. Cut the amsoi leaves into chiffonade.

  1. Briefly smoke the vegetarian bacon in a smoke oven.

  1. Divide the onions over the plates and pipe some of the cheese cream in.
  2. Top with the smoked nobacon and the amsoi chiffonade. Pour the beurre blanc alongside.