Gather various kinds of onions, around 1.5 kg. Each kind of onion has a specific taste and sweetness that will combine into a sublime flavour. It's incredible how from one vegetable basic you can bring out such a fine and refined taste. Let's get to work!
- Finely slice all the onions and thinly slice the leeks.
- Heat the butter and oil in a large frying pan, add the garlic and sage, onion and leek, white wine, stir, season with salt and pepper and cook for about 30 minutes, covered, until softened.
- Take the lid off and leave for another 20 minutes, stirring a little to prevent sticking. The onions need to soften and lose their sweetness, so take your time, leave on the heat as long as you need.
- After this stage, add the broth over the onions. When it starts to boil, turn the heat to low and simmer for 15 minutes.
- Strain the juice, put the onion in a bowl and using a blender, puree it. Mix it with the strained juice.
- I cut a few slices of bread with corn and put it in a tray in the oven. I toasted them on both sides and put grated Cheddar cheese on half of them and put them in the oven a little longer to melt, and drizzled the rest with truffle oil.
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