• Ingredients: 24
  • Serves: 1

Rich onion marmalade with unsalted butter, onions, peeled and very thinly sliced, sea salt and freshly ground black pepper.


For Egg Sauce

For Asparagus

For deep-frying

  • Special equipment: a melon-ball cutter and a deep-fat thermometer

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote


  1. Step 1 Melt the butter in a large, heavy skillet over medium heat. Add the onions, stir so they are coated with butter, and reduce the heat to medium-low.

    For this step you will need

  2. Step 2 Cover the skillet and cook, stirring occasionally to be sure the onions aren’t sticking, until they are reduced in volume by two-thirds and are a pale gold color, 1-1/2 hours.

    For this step you will need

  3. Step 3 Continue cooking, stirring often, until they melt by another one third and turn a deeper golden, 10 to 15 minutes.
  4. Step 4 Remove the skillet from the heat, season the onions with salt, and pepper if desired, and let cool.

    For this step you will need