A sous vide cooking method is equipped well enough for both the most complex and really easy recipes. For example, did you know that your sous vide cooker is able to make the most delicious pearl onions (also known as leek)? It turns out it can. Learn how it does it from this recipe.
Pearl onion is a close relative to a leek (kurrat is another name for the leek). It isn't as popular as shallot or bulb onion. The reason is that many people are unaware of this sous vide pearl onion recipe. Having prepared it once, you can no longer imagine a lunch without this dish.
- Pearl onion (or leek) 3 bunches
- Olive oil 25 ml
- Sea or kosher salt
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Your sous vide thermostat must have time to preheat water to 85 degrees for the onion to turn out as it should.
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Examine the bulbs for bruises. Bruised onion is suitable for cooking, but it may have lack of juiciness. If you bought an untrimmed onion, you will have to trim it. Lay off about 5 centimeters from a root and make a cut. Don't throw away the leaves you can put it to goog use.
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Put the trimmed onion in a bag along with the seasoning: salt and oil. This sauce will saturate the onion during poaching and make it tasty. If you used a ziploc bag, close the seam tightly. Although, it's better for a vacuum sealer to do this for you.
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Leave the bag poaching for half an hour.
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By the end of poaching, take out the onion from the water. It should be soft. You can check this by gently squeezing it in your hand.
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Cool down the onion and pat it dry. This can be easily done with paper towels. You can serve it as a main course or as a light snack!
As for the leaves: they aren't edible, because they are very tough. There's no use to cook them. But they can be useful as a spice for soups. Simply add a bunch of leeks into the soup at the beginning and remove by the end of cooking. You'll be surprised with the taste! Leaves can be used together with usual spices such as bay leaves and black peppercorns.
