Chef Big DA technical French-Italian fusion side featuring cold-smoked cipollini onions slow-poached in duck fat, finished with a velvet gorgonzola-parmesan whip and flash-fried sage.
Place the peeled cipollini onions in a perforated pan and cold-smoke at 80°F using hickory or cherry wood for 30 minutes to develop the base smoke profile.
Keep the temperature low to avoid softening the onions during the smoke phase.
In a small heavy-bottomed pot or saucier, melt the duck fat with smashed garlic and thyme sprigs. Add the smoked onions, ensuring they are fully submerged.
If they aren't fully submerged, add a bit more fat or use a smaller pot.
Transfer the pot to a 225°F oven or keep on the lowest possible stovetop setting. Poach the onions until they are buttery tender but still holding their structural integrity.
They should yield to a toothpick with zero resistance.
While onions confit, heat the heavy cream in a small pan until just simmering. Remove from heat and whisk in the gorgonzola and parmesan until fully melted and emulsified.
Do not boil the cheese or it may break.
Transfer the cheese mixture to a chilled bowl and whip with a hand mixer or whisk until light and airy. Set aside.
This creates that stunning 'cloud' texture.
In a small skillet, heat 2 tablespoons of the duck fat from the onion pot. Flash-fry the sage leaves for 30 seconds until translucent and crisp. Drain on paper towels.
The sage will continue to crisp as it cools.
Plate the warm onions, crown with a generous dollop of the whipped gorgonzola fonduta, and top with crispy sage and a touch of smoked sea salt.
The key to this dish is the temperature of the duck fat; you want it barely shimmering so the onions poach rather than fry. For the fonduta, ensure the gorgonzola is at room temperature before whipping to achieve that cloud-like texture. If you don't have an offset smoker, a cold-smoke generator in a kettle grill works perfectly for the pre-confit smoke session. Keep it classy, keep it smoky.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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