Cultivate Michigan

Recipe: Crispy Sweet Onions

March 7, 2018

Serve these crispy sweet onions with a sprinkle of fresh herbs and parmesan fonduta.

• Share
• Tweet
• Save
• Share
• Print
• Email

Ingredients

• 18.75 pounds medium yellow onions
• 816 ounces chicken broth
• 1/4 cup granulated onion
• 1/4 cup granulated garlic
• 3-4 bay leaves
• 6.25 pounds crispy batter/fry mix
• 1 ounce fresh parsley
• 2/3 ounces fresh thyme
• 2 ounces Parmesan cheese

Instructions

Slice the onions in half at the root end. Trim any of the small root ends off. Peel off the dry onion skin. Slice into 1 ounce wedges, leave the root end attached.

Place the chicken broth, granulated onion and garlic, and bay leaves in a rondeau large enough to hold the onions. This will allow to cook in separate batches if necessary. Bring to a boil. Reduce to a very low simmer over low heat.

It is important not to boil the onions or it will become too soft too quickly. Place the wedges of onions in the prepared broth. Be careful not to over load the pot. Place a cover on the rondeau. Poach 15 minutes or until tender. Check periodically while cooking.

Remove the onions from the broth. Place on a parchment lined sheet pan. Allow to drain. Pour any broth on the tray back into the rondeau. Allow the onions to cool uncovered. Place in a storage container in a single layer. Cover and refrigerate until needed.

Drain the stock into a storage container through a fine mesh strainer. Allow to cool. Cover and refrigerate until needed. Reserve broth for reheating, soups, sauces or servings of warmed broth.

Place the dry drakes mix in a 4" full stainless steel hotel pan. Cover with film wrap until needed.

To Prepare Ala Carte Portion:

Place 6 ounces of onions in the dry drakes mix (6-7 wedges). Spread the onion layers apart slightly. Season to taste with salt and pepper. Coat with the dry mix. Shake off any excess dry mix. Place the onion in a heated deep fryer. Cook up to 3 minutes, or until golden brown and just warmed through. Place on paper toweling. Allow to drain.

Stack the onions on a warmed serving plate. Place 2 ounces of warmed parmesan fonduta in a ramekin. Place the ramekin on the plate next to the onions. Sprinkle 1/2 teaspoon of parsley and 1/4 teaspoon of thyme over onions.