Veal Sweetbreads with Onion by Sonja Fruehsammer
Onion: 6 each
Sugar
Salt
Pepper
Cumin
Olive oil
Marjoram
Onion: 4 each
Butter: 100 g
Milk: 500 ml
Bay: 2 leaves each
Salt
Sugar
Veal stock: 200 ml
Shallots: 10 small
White wine: 300 ml
White port wine: 100 ml
Red port wine: 50 ml
Vermouth: 4 cl
Pepper
Bay
Maple syrup
Salt
Xanthan gum
Find out how to prepare this incredible recipe by Chef Sonja Fruehsammer, following the step-by-step instructions.
Arrange onions in an oven dish with their skins on, sprinkle with sea salt and bake at about 200°C. Peel, mince, add other ingredients and add salt and pepper to taste.
Peel onions, cut in half and soak in cold milk for two hours. Drain and put in a vacuum with other ingredients. Cook for about 1 ½ h bain-marie (85°C). Purée in the blender and add salt and pepper to taste.
Peel shallots and cut lengthwise into 6. Cook all ingredients except Xanthan gum until reduced by about half, add salt and pepper to taste, thicken with Xanthan gum and gently add shallots then continue cooking.
Clean veal sweetbreads and mince, sauté in butter until crunchy and add spices. When finished cooking, add rosemary, thyme, and a little garlic and then stir with veal broth and marjoram and serve.
