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Prep 20 mins
Cook 3 hrs 20 mins
This recipe is served in the Michelin-starred Fat Duck restaurant along with meat dishes. You might wonder about the addition of meat in this recipe, but as the chef Heston Blumenthal says: "You need meat in this dish because the onions cook while the liquid is reducing, and end up coated in a thick, syrupy liquid, which would not happen without the meaty content. This also guarantees that the puree is not too wet."
- Slice the onions into very thin rings.
- Place the rings in a pan and pour in cold water to cover.
- Bring to a boil and simmer for two minutes.
- Then drain and refresh under cold water.
- Place half the butter, the star anise and the blanched onions in a large pot over medium heat.
- Sweat for 10-15 minutes, stirring frequently.
- Add the two liters of water and chicken wings, then bring to a boil, turn down the heat and simmer.
- After about three hours, the liquid should have reduced down to a syrup.
- If it is reducing too quickly, add some more cold water and lower the heat.
- After three hours, if you are still left with some excess liquid, increase the heat and reduce until only a little remains.
- Leave to cool, then remove the star anise and the chicken and liquidise.
- Pass the resulting purée through a fine-mesh sieve or, for a more rustic finish, leave it as is.
- To serve, stir in cream to taste, whisk in the remaining butter and season with salt.
- It will take a lot of salt, but this is important because it balances out any bitter flavours.