Onions burnt - Caramelized onion soup

First, cut the onion into thin strips.
Heat the vinegar, sugar and salt in a saucepan.
Dip the onions into the vinegar, filter on contact and refrigerate for at least 3 hours.

Cut the onions into strips and brown in a pan with the olive oil.
Once the onions are cooked through, add the sugar and caramelize, then deglaze with the white wine. Add the water, salt and pepper and cook for around 15 minutes, until the taste is quite intense. Chest and set aside the onions. Melt the smoked TADOKA in the stock. Set aside. Remove two-thirds of the cooked onions and blend with the black garlic to obtain a smooth purée. Chop the remaining onions very finely and fry in a pan with olive oil, setting aside.

Clean the chanterelles and cut in half if necessary.
Heat the olive oil in a frying pan, then roast the chanterelles and add the salt.
Set aside.

Cut the onions in half and burn the cut surface with a blowtorch. Place the onions in a dish on coarse salt.
Cover with a drizzle of olive oil and salt.
Bake for about 20 minutes at 180°C, until the onions have melted.

Cut bread into 1 cm cubes and toss with olive oil. Toast in the oven at 180°C for about 5 minutes. Don’t forget to make the onion pickles the day before. Then make the onion soup, onion compote and burnt onions. Keep warm. Next, make the pan-fried chanterelle mushrooms, baked onions and croutons. Keep warm. Drain the pickles and cut into 0.5 cm Comté cubes.
Place a circle of onion compote on a plate, using a 40 g pastry bag without a tip.

Place 20 g croutons, 15 g comté cheese cubes, 10 g onion pickles, 10 g burnt onions and 10 g chanterelles alternately on top of the compote.
Place around 40 g onion compote in the center of the circle, then place the baked onion (previously removed from its skin) on top.
Finally, heat the stock and place it in the center of the plate. Enjoy! An elegantly dressed smoked onion soup to share and discover…