Sous vide onion soup parmesan
Onion soup (sous vide):
300 g small onions
500 ml chicken stock
1 sprig marjoram
2 bay leaves
½ clove of garlic
4 g salt
Parmesan:
300 g parmesan
300 g water
0,2 g soy lecithin
Onion Soup (sous vide):
Peel and slice the onions. Vacuum all ingredients together and cook sous vide m in the fusionchef sous vide water bath at 85 °C for 60 minutes.
Cool and serve immediately. Season to taste and remove the herbs prior to serving.
Parmesan:
Warm both ingredients in a pot to 70 °C and cool over night in a tall jar. Skim the whey and save for another dish. Whip the water with the soy lecithin and let it rest.
Arrangement:
Put the soup into a glass and top with the parmesan foam.
This recipe was kindly supplied by the Matthaes publishing house from the "Heiko Antoniewicz, Sous Vide".