Cream of onion:

6 onions

1 cl. of virgin olive oil

Chicken stock


Sheet of yolk and liquid yolk:

6 fresh free-range eggs


Cheese foam:

500 gr. onion in julienne strips

1 l. water

250 gr. Iraty cheese

Powdered onion:

3 onions cut in thick slices


Potato crystal:          

Potatoes and water

Olive oil for frying



Grilled spring onions

Salt flakes


Cream of onion: Julienne the onions and sauté in a low pan with the oil. When caramelised, add a little stock to deglaze. Process in the food processor, strain and season with salt to taste.


Strip of yolk: Separate the yolks from the whites, beat the yolks with a pinch of salt and strain. Set aside part of the liquid yolk. Spread the rest on an ovenplate covered with film. Bake in a steam oven at 105ºC (221ºF) for 1 min. to get a sheet of set yolk.


Cheese foam: Make a stock with the onion in julienne strips and the water. Reduce by half over a gentle heat. Strain and add the cheese cut in squares. Infuse to extract the whey and the fat. Strain and season with salt.


Powdered onion: Toast the slices of onion on the griddle until they are golden on the outside and still juicy in the centre. Dry in the oven at 120ºC (248ºF) for 3 h. Process in the food processor.


Potato crystal: Peel and cut up the potatoes. Put in a pan and cover with water. Bring to the boil and cook for 2 min. Drain and process in the food processor. Add cooking water if necessary. The mixture should have the consistency of single cream. Spread on a silpat and dry at 60ºC (140ºF). Fry for a few seconds in warm oil at 120ºC (248ºF). While hot, mould into the chosen shape.


Grilled spring onions: Slice the spring onions in half, including their hearts. Brown until golden on the griddle without any oil, then dress with olive oil and salt flakes.





Put a line of egg yolk on one side of a semi-shallow dish and place the grilled spring onion on it. Put the cream of onion in the centre and, on it, the cheese foam, and decorate with potato crystals and powdered onion.