Melting is the ultimate conquering of food. Melted food has surrendered to heat. All the extraneous textures that get in the way are removed. What’s left is the essential: creamy, concentrated and pure.
Think of the moment when the cheese-pull on your sandwich is perfect. How do you feel when melted chocolate slowly drowns a scoop of ice cream? Think about a time when you saw melted butter making a lobster tail glisten. When a melted ingredient is added to a dish, it’s a moment of joy.
Melted onions are creamy, caramelized spheres with a concentrated earthy umami. All of their sulfur is gone. What’s left of the essence of the vegetable. Maybe you don’t think of melted onions this way. Maybe you’ve never thought of melted onions at all before. But they are a cause for rejoicing.
Each creamy bite of this melted onion custard is a moment of joy. You will too after you try this recipe. And as with all things melted, it starts with heat.
A delightful addition to this recipe is this chicken liver paté. Just put a ball of this in the center of each ramekin. It’s a little surprise for your eaters.
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This recipe uses whipped egg whites to make it fluffy. Be careful not to knock the air out of the whites as you fold it into the other ingredients.
This episode of Family Meal had a marjoram theme. So, there’s marjoram everywhere in these recipes. But, maybe you don’t have marjoram. If not, use oregano for this recipe.
The recipe calls for individual ramekins. But if you’re doing a family style meal, serve this in one big ramekin. It’s quite the event to see a steaming soufflé come to the table. Digging into this onion pudding at the table is just as impressive as carving a turkey or a big hunk of beef.
Wine Pairing with Onion Pudding
There are a few directions you can go with this wine pairing. But in all cases, I think white wine is the way to go. Make sure it’s well chilled, young, and fairly light-bodied. You don’t want a wine with a lot of oak flavors or aging.
A savory white wine pairs best with this dish. You don’t want a fruity white wine. Instead, pick a wine with grassy or mineral notes. You might even want a wine with some salinity.
Picpoul de Pinet Tasting Notes
We had Picpoul de Pinet with this dish, which had a grassy or herbaceous quality. This is a grape common in the Languedoc in southeastern France. It’s a very bright wine with high acidity. In fact, the name means lip stinger in French. There’s a hint of minerality, but it’s not overwhelming.
There’s often a slight green hue to Picpoul. That’s a signal about what you’re going to taste. This is a clean, light, and very refreshing wine.
The oiliness of this onion pudding along with the herb punch of the marjoram made an interesting pairing with this kind of wine in my opinion.
Other Picpoul de Pinet Food Pairings
This may be a unique pairing for some white wine lovers. It’s not sweet. There’s no oak. There’s very little fruitiness. But to me, the flavors work together in the same way a Greek salad does. In that dish, there’s oily (preferably salty) cheese, salty olives, lots of olive oil, and lots of herbaceous parsley. The unctuous herbaceousness is a delightful contrast to this herbaceous and sharp wine.
Chimichurri and pesto would work as a pairing with this wine for similar reasons. They are chock full of herbs and oil. Each herb has a unique flavor. But underneath that favor is a grassiness you can find in most leafy foods.
Our Wine Recommendations
- Sauvignon Blanc
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