John Myers
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Onion with Polenta and Parmesan (sous Vide Cooked)
The perfect onion with polenta and parmesan (sous vide cooked) recipe with a picture and simple step-by-step instructions.
For the onions:
- 5 Pc. Big onions
- 250 ml Water
- 4 tbsp Olive oil
- 0,5 tsp Cumin
- Sea salt
- Sugar
For the onion filling:
- 1 Pc. Zucchini
- 1 Pc. Eggplant fresh
- 2 Pc. Pointed peppers
- Olive oil
- 1 Pc. Garlic clove peeled and bumped
- 1 Pc. Thyme
- 1 Pc. Rosemary
- 0,5 bunch Leaf parsley
- 1 Splash White wine
- Sea salt
For the polenta:
- 120 g Polenta
- 210 ml Whole milk
- 160 ml Vegetable broth
- 50 ml Butter
- 1 tbsp Olive oil
- 1 Pc. Rosemary
- 1 Pc. Thyme
- 0,5 Pc. Clove of garlic
- Sea salt
- 50 g Grated Parmesan
For the Parmesan sails:
- 150 g Grated Parmesan
- 0,5 bunch Leaf parsley
- Peel the onion and cut off the upper, tapering part about a third, proceed in the same way with all 5 onions. They should all be the same height by now. Mix 250 ml of water with 4 tablespoons of olive oil, half a teaspoon of cumin, a little sea salt and a little sugar. A little stronger seasoning, as the onion tastes very mild.
- Put the onions with the marinade in a vacuum bag (suitable for sous vide !!) and vacuum seal everything completely. Place the bag with the onions in the Sousvide cooker preheated to 85 degrees for 50 minutes.
- In the meantime, preheat the oven to 200 degrees and sprinkle the Parmesan for the Parmesan sails on a baking sheet lined with baking paper. I prefer a continuous surface and then break the individual sails. Put in the oven for about 10 minutes and make sure that the Parmesan does not get too dark, otherwise it will taste bitter. When the Parmesan is melted and golden brown, take the baking sheet out of the oven and let it cool down.
- Now cut the zucchini, the aubergine and the two pointed peppers into small cubes, fry them in a little olive oil, add a crushed clove of garlic, the thyme (plucked), the rosemary (plucked and finely chopped) and the chopped parsley and cook until done. Deglaze with white wine and season with sea salt.
- For the polenta, the broth, the milk, the butter, the olive oil, half a clove of garlic and the herbs bring to the boil and reduce the corn semolina while stirring constantly, add the Parmesan and season with sea salt.
- Remove the cooked onions from the bag and save the brew. Peel the insides of the onions out except for one or two rings, so that small onion skins are formed. Set aside the removed insides of the onion for later use.
- Now put the boiled sauce of the onions with a little broth in a saucepan and reduce a little, put some of the inside of the cooked onions and the remaining leaf parsley in a blender and puree very finely. It shouldn’t be too thick! If necessary, dilute with a little broth. Then assemble with butter and sea salt.
- Now remove the herbs from the cream polenta and pile them up in deep, preheated plates to form a small heap, fill the onion skins to the brim with the vegetable filling and place on the polenta. Pour the onion-parsley stock all around (garnish with two drops of olive oil if necessary) and put a Parmesan sail broken from the Parmesan plate on top.
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