The Momofuku cookbook has multi-step, recipes within recipes and now that I’m getting into Ko, the recipe within recipe count is increasing. The onion soubise used in the Soft-Cooked Hen Egg dish are “tender, tender onions in an emulsified sauce of butter, onion juice and water.”
Onions are sliced and slow cooked for over 2 hours with water and butter. It’s a pretty low-key recipe, the only thing you need is time.
Because the onions are so slow-cooked you should end up with soft, un-coloured onions. Unfortunately my onions turned out a tiny bit brown, but they are incredibly delicious melty, sweet, butter onions.
Other parts of this dish: Potato Chips