Onion puree
Top, tail and peel the onions. Reserve the trim
Slice the onions finely and put into a heavy bottomed pan
Put on the heat and cook on a high heat
Once the liquid has reduced and the onions start to caramelise, reduce the heat
Keep cooking until golden brown
Add the cream and butter
Blend until smooth and pass
Grelot onions
Trim the onions to leave 1cm of the stem attached to the bulb (reserve the tops)
Heat a frying pan with oil and add the onions
Season the onions with salt
When the onions start to colour, add a generous amount of butter
Fry the onions, constantly moving the pan to get a nice golden colour on them
Add a small ladle of water to the pan to stop the frying
Put the pan in an oven at 180°c and bake until soft
Remove from the oven and pan.
Remove the outer skin
Onion crust
Blitz together and roll out
Chill
Cut to size
Put under a hot grill under golden
Onion stock
Cut the onions into large pieces (with skins)
Put into a pan with all the other ingredients and cover with water.
Bring up to the boil and turn heat down to a simmer
Cook for 2 hours on a gentle heat
Pass through a chinois and muslin
Onion jelly
Heat the onion stock and season with the salt
Add the veg gel and whisk in.
Bring up to 85°c
Pour onto a 1/1 non stick gastro tray and very quickly sprinkle with onion seeds
Allow to set and then portion
Apple balls
Peel the apple ball with a parisienne scoop
Make a caramel with the sugar
Add the juice to form a caramel apple juice
Add the apples and cook until soft
Remove from the heat and add the vinegar
Leave to cool
Clove bubbles
Put the milk and cloves into a pan
Put onto the heat and take the temperature to roughly 70-80°c
Remove from the heat, season and leave to infuse for 30 minutes
Strain the milk and add the lecithin by blending with a hand blender