Pétales d'Oignon Marinés, Crescendo d'Algues & Bouillon Clair Breton
Sweet-and-tangy marinated onion petals paired with a crescendo of seaweed and a delicate Breton clear sea broth.
frenchappetizersoup
⚠ Contains allergens
soysesame
Ingredients
For the Marinated Onion Petals
- 2 white onions— large, peeled and cut into thin petals
- 1/4 cup rice vinegar
- 1 tbsp maple syrup
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For the Crescendo of Seaweed
- 1 cup mixed dried seaweed— such as wakame, dulse and nori
- 1 tbsp sesame oil
- 1 tsp tamari or soy sauce
- 1 tsp rice vinegar
- 1 tsp sesame seeds
For the Breton Clear Sea Broth
- 1 l vegetable stock
- 1 leek— cleaned and roughly chopped
- 1 fennel bulb— roughly chopped
- 2 clove garlic— smashed
- 1 cup fresh Brittany kombu seaweed
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tsp black peppercorns
For Garnish
- toasted sesame seeds
To see full recipe:
View the original recipe by Alexis Gauthier ↗