A luscious, exceptionally sweet potage made with plenty of seasonal new onions. Crafted without potatoes, relying solely on the savory umami of new onions, and achieving deep richness and authentic flavor through the double use of consommé and chicken broth. Easily made with a mixer or blender, this dish tastes like it came straight from a fine Western restaurant.
Ingredients
Main Ingredients (2 servings)
- New Onion 400g
- Milk 250cc
Seasonings
- Butter 30g
- Salt 1 pinch
- Consommé 1 and 1/2 tsp
- Chicken Broth 1 tsp
- White Pepper 5 shakes
- Nutmeg 2 shakes
- Olive Oil to taste
- Dried Parsley to taste
Steps
- Cut off the stem end of the new onion and peel the outer skin.
- Roughly slice the new onion about 1cm thick, cutting against the grain.
- Add 30g butter to a frying pan and melt over medium heat.
- Add 400g new onion to the melted butter, sprinkle with 1 pinch salt, and sauté over medium heat until softened but not browned. 【Chef's Tip!】 To preserve the fresh aroma of the new onions, don't caramelize them; just sauté until tender without much color.
- Add 250cc milk, 1 and 1/2 tsp consommé, 1 tsp chicken broth, 5 shakes white pepper, and 2 shakes nutmeg, then mix. 【Chef's Tip!】 Using both consommé and chicken broth enhances the sweetness of the onions and adds authentic depth.
- Blend the mixture with a mixer or hand blender until smooth, creating a creamy potage.
- Pour into bowls, drizzle with olive oil to taste, and sprinkle with dried parsley to taste. 【Chef's Tip!】 Drizzling olive oil from a narrow-spout bottle gives it a more professional, restaurant-like presentation.
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