White Onion Velouté with Onion Bhaji

Ingredients

Serves: 4

For the velouté:

  • 1kg white onions, peeled and thinly sliced

  • 125g butter

  • Large sprig of thyme

  • 500ml milk

  • 500ml cream

  • 500ml chicken stock

  • Salt

 

For the onion bhaji:

  • 100g gram/chickpea flour

  • ½ medium onion, peeled and thinly sliced

  • Large pinch of paprika

  • Large pinch of curry powder

  • Pinch of black onion seeds (optional)

  • 1 egg, beaten

  • Enough milk to bind

  • Oil for frying

Method

For the velouté:

  1. Gently sweat the onions and thyme in the butter with generous pinch salt until softened but with no colour, this will take about 20 minutes

  2. Add the chicken stock, milk and cream and bring to a gentle simmer

  3. Simmer for 20 minutes

  4. Blend with a high speed blender until smooth and silky

  5. Pass the velouté through a fine sieve

  6. This can all be done in advance and then heated through just before serving

For the onion bhaji:

  1. Mix all of the dry ingredients with the egg and onion

  2. Add enough milk to make a sticky mixture

  3. Deep fry tablespoons of the mixture till they are a deep golden brown

  4. Top the bowls of velouté with the onion bhajis

 Twitter: @markgreenaway / @bistromoderne

Web: www.markgreenaway.com / www.bistromoderne.co.uk

Jade ThorneComment