Lord Stanley was named the third Best New Restaurant in America this year by Bon Appetit Magazine.
The restaurant, named after a pub that owners Rupert and Carrie Blease used to frequent in Camden, London, has had only one consistent menu item since opening: the onion petals. This just may be the perfect pre-dinner bite, and you can now make it at home with the recipe below.
Lord Stanley's Onion Petals
Serves 4-6 as a pre-dinner bite
10 cipollini onions (peeled, with root cut off)
3 whole white onions
¼ cup rice bran oil
1/8 cup sherry vinegar
Tiny edible flowers or leaves for garnish
For the Onion Petals:
1. Bring 4 cups salted water to a boil then reduce to a simmer.
2. Halve the cippolini onions, discard the thick outer layer of onion skin, and blanch in salted water.
3. Cook until just done (should have some bite), then shock in a bowl of ice water.
4. When cool, drain the onions out of the water and gently separate the onions into 'petals'.
5. Set aside on trays with a towel to absorb any excess water.
For the onion soubise:
1. Thinly slice the white onions and put into a large pot with the rice bran oil.
2. Heat onions on low/medium and slowly sweat down until completely cooked, but with no color.
3. Strain the cooked onions through a sieve to drain off any excess liquid. Reserve some liquid in case it's needed.
4. Puree in a Vitamix until completely smooth, adding in the strained cooking liquid only if needed to smooth it out.
5. Season to taste with salt and the sherry vinegar
6. Chill the onion puree and reserve to be put into a syphon gun or pastry bag.
1. When ready to serve, fill the onion petals with a dollop of onion soubise and garnish with tiny edible flowers such as cilantro flowers, chive blossoms or a dill sprig.