- COOK TIME: 1 Hour
- PREP TIME: 45 Minutes
- DIFFICULTY: Difficult
- SERVES: 8
- 4 Roscoff onions, peeled
- 200mls of beef dripping
- ¼ tsp fresh chopped thyme
- 1 tsp garlic powder
- 2 tbsp finely chopped shallot
- 1 clove garlic
- Tbsp finely chopped chives
- 60ml/2fl oz white wine vinegar
- 60ml/2fl oz dry white wine
- 125g/4½oz cold unsalted butter, cut into small chunks
- 300g Cream cheese
- 100g finely grated parmesan
- Salt and white pepper for seasoning
- Set a water bath or circulator to 85C
- Cut the Roscoff onions in half, in a large sauté pan place the onions open side down and slowly caramels until golden brown.
- Once cool place the onions into a vacuum pouch, in the same pan add the beef dripping, chopped thyme, garlic powder and 1 tsp of Maldon sea salt.
- Add the beef dripping mix to the pouch with the onions, seal and cook for 60mins or until tender to the touch.
- In a small blender, blend the cream cheese, grated parmesan with a little sea salt and pepper.
- Reserve mix in pipping bag for serving,
- For the beurre blanc, place the shallots, vinegar, wine and 60ml/2fl oz water into a saucepan. Set over a moderate heat until almost no liquid remains.
- Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenize before adding the next (it is also a good idea to occasionally take the pan off the heat, then returning it when it is becoming too cool.
Dust with a burnt onion powder and finely chopped chive
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