Time for Something FUN!

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This glorious tempura spring onion recipe is served with a rich onion purée and powder made from dried onions, which creates an incredibly intense seasoning for the dish.  If you'd rather skip the powder, the crisp, sweet spring onions and onion purée are more than delicious enough on their own to make a stunning  delicious and fun starter!

Tempura spring Onions with Onion Purée

Serves 4

Total time:  1 hour 30 minutes, plus dehydrating time

Ingredients

Spring Onions

8 spring onions, or calçots if available

Onion Powder

6 onions, finely sliced

sea salt

Onion Puree

8 onions, finely sliced

1/2 cup of olive oil

1 pinch of xanthan gum

1 1/4 tbsp of sherry vinegar

salt

Tempura Batter

1/4 cup of plain flour

2 tbsp of cornflour

1 tsp bicarbonate of soda

1 tsp baking powder

ice cubes

sparkling water

olive oil, for deep-frying

Equipment

Blender

Dehydrator

Preparation

Onion Powder*

Evenly spread the sliced onions in large trays and place in a dehydrator for approx. 24–48 hours until brittle and fully dried – some of the onions will go quite dark, which is great for the flavor. Place in a food processor and blitz with a small amount of sea salt. Push through a fine sieve and reserve the powder in a sealed container.

Onion Purée

Add the oil to a pan and place over a low-medium heat. Add the onions to the pan and add a generous pinch of salt,  this will help them to break down. Cook low and slow for approximately 45–60 minutes to give beautifully golden, sweet onions. Once cooked, transfer to a blender and blitz to a smooth purée, adding a little water if necessary to loosen it a little. Finish by blending in a pinch of xanthan gum, salt if needed, and the sherry vinegar.

Spring Onions

Start by trimming the tops and the bottoms, but try not to take too much away. Wash thoroughly, then blanch for 2–3 minutes, holding the onions upright in the pan with the bulb at the bottom to ensure they cook evenly. Place straight into iced water to cool.

The Batter

Whisk together all the ingredients in a bowl, stirring in enough water to give a nice, thin batter. Add the ice cubes to the batter to keep it nice and cold. The colder the batter, the better!

Preheat a deep-fryer or deep pan of oil to 356°F.

Coat the onions in the batter and allow some to drip off.  You are not looking for a thick consistency here. Place the battered onions in the fryer for approximately 90 seconds until the batter is nice and crisp. Remove from the fryer and drain on kitchen paper towels, then seasoning well with salt and the onion powder.

Plating/Presentation

To serve, place a few onions on each plate and add a dollop of the purée to act as a dip. Finish with a sprinkling of the onion powder. 

*You can also take high quality hydrated onions (from a bottle) and quickly process them in a processor creating a slightly textured powder.

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