When it comes to elevating an appetizer, few things are as impressive as Red Onion Pearls. These tiny, jewel-like spheres add a burst of sweet and tangy flavor to creamy cheese and marinated anchovies on crisp crostini. This dish combines modern molecular gastronomy with the timeless appeal of classic flavors, making it the perfect addition to any dinner party or special event.
This recipe is a crowd-pleaser for several reasons:
For best results, keep these tips in mind:
Agar agar is essential for creating the pearls. However, you can still enjoy the pickled onion flavor by using the liquid as a drizzle or sauce.
Neutral oils like sunflower or canola oil work best. Avoid olive oil, as its flavor may overpower the pearls.
Yes! You can apply the same method to other pickling liquids, such as beet, carrot, or cucumber, for different flavors and colors.
Ensure the oil is cold enough and that you’re dropping the liquid from a sufficient height (around 2–3 inches) to help the spherification process.
While crostini with cheese and anchovies is a classic pairing, you can also use the pearls as a garnish for seafood dishes or salads.
Red onion pearls are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Make sure to rinse them well to remove any excess oil before storing, and keep them in a small amount of the pickling liquid to maintain their flavor. Avoid freezing, as the texture of the pearls may be affected.
Slice 1 red onion and place it in a small pot. Add 50g each of apple cider vinegar and red vinegar, 100g of water, and 50g of sugar. Bring to a boil, then let it cool. Strain the pickling liquid and measure out 100g. Add 1g of agar agar, then bring it to a boil for 1 minute.
Slice 1 red onion and place it in a small pot. Add 50g each of apple cider vinegar and red vinegar, 100g of water, and 50g of sugar. Bring to a boil, then let it cool. Strain the pickling liquid and measure out 100g. Add 1g of agar agar, then bring it to a boil for 1 minute.
Allow the liquid to cool slightly. Using a squeezer bottle, drop the liquid into 250g of very cold seed oil. The drops will solidify into pearls. Strain the pearls from the oil and rinse them gently under cold water.
Allow the liquid to cool slightly. Using a squeezer bottle, drop the liquid into 250g of very cold seed oil. The drops will solidify into pearls. Strain the pearls from the oil and rinse them gently under cold water.
Spread 120g of creamy cheese onto toasted crostini, add a piece of marinated anchovy, and garnish with parsley. Top each crostini with a spoonful of the onion pearls. Arrange the crostini on a serving platter and watch your guests marvel at this elegant appetizer.
Spread 120g of creamy cheese onto toasted crostini, add a piece of marinated anchovy, and garnish with parsley. Top each crostini with a spoonful of the onion pearls. Arrange the crostini on a serving platter and watch your guests marvel at this elegant appetizer.